Southwestern Corn-and-Pepper Gratin

We really liked this, made it as written but with frozen corn as we already had it. Basically like a quiche without the crust. We are excited to try it with different ingredients that we like in quiche, like bacon, broccoli, green chile, mushroom etc. We had it for a light dinner but will be having the leftovers for breakfast tomorrow!

I halved the recipe for 2 of us and didn't buy nonfat dry milk so used the full tablespoon of flour. I used egg substitute for the 1 1/2 eggs; yellow pepper for the green and frozen corn. This gratin has a nice presentation but is a little bland even with the jalapeno. It can definitely use more cumin. Each serving is pretty hardy.

This was a really good dish, full of color and flavor! I used frozen corn, soy cheese and egg substitute to lighten even more! Served with grilled shrimp and CL Edamame Guacamole.

This was really good and a nice side dish to marinated steaks. I salted it more than I would have liked. Next time I make it (and I'll make it again) I'll add more cumin, onions, and a small can of diced green chilies. More cheese would be even better, but then you'd lose the healthy aspect.