Ranchero Jack Veggie Quiche #Rsc - cooking recipe

Ingredients

1 (9 inch) refrigerated pie crusts, thawed according to package directions
1 1/2 cups fresh sweet corn
1 cup canned black beans, rinsed and well drained
1 cup quartered grape tomatoes
1/2 cup chopped green onion
6 eggs
1/2 cup heavy cream
1 1/2 cups shredded monterey jack cheese
1/2 teaspoon fajita seasoning mix
1/2 teaspoon kosher salt (to taste)
Reynolds Wrap Foil
2 tablespoons chopped fresh cilantro
prepared store-bought salsa, if desired

Preparation

Prepare refrigerated pie crust, in a 9 inch tart or round pan, according to package directions for a single, prebaked pie crust.
Meanwhile, in a large bowl, combine corn, black beans, tomatoes, and onions. Toss to mix. Set aside.
In another large bowl, whisk together eggs and cream. Stir in cheese, taco seasoning, and salt. Set aside.
Tear a piece of Reynolds Wrap Foil 1/2 inch larger than diameter of tart pan. Fold foil in half; cut out a half-circle so that when laid flat, the opening will fit the diameter of the tart but cover edges. (This will allow egg mixture to cook and prevent overbrowning of edges at the same time!).
Arrange mixed vegetables in bottom of prebaked pie crust. Pour egg-cheese mixture over vegetables. Place opening of foil over quiche; fold edges over pan, covering pie crust edge. Bake 20-22 minutes or until egg has set completely.
To serve: Remove foil. Sprinkle quiche with cilantro. If desired serve with prepared salsa. Serve warm.