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Mini Cheese Quiches with Corn & Chives
4 large eggs
¾ cup half & half
1, 15 oz. Can of Libby’s Whole Kernel Sweet Corn
2 tbs. chopped chives
1 cup shredded cheddar cheese
1 cup ricotta cheese
¼ cup flour
½ tsp. baking powder
pinch of salt
pinch of black pepper
Preheat oven to 400°.
In a medium bowl, combine eggs and half & half and whisk together. Stir in corn, chives and ricotta cheese and mix all ingredients together.
In another medium bowl combine flour, baking powder, salt and pepper.
Add flour mixture to egg mixture and stir.
Spray a muffin tin with cooking spray.
Evenly distribute shredded cheese on bottom of tin.
Pour egg mixture into the muffin tin over cheese.
Bake for 15 minutes. Reduce temperature to 350° and bake for another 25 minutes.
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