This egg bake recipe starts with an easy refrigerated pie crust filled with cheese, corn and salsa for a Mexican-inspired flavor fiesta! From Tina Repak-Mirilovich, Bake-Off® Monthly Challenge.
Fiesta Corn Tart
- Prep Time 10 min
- Total 1 hr 15 min
- Ingredients 7
- Servings 12
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cups finely shredded taco-flavored Mexican cheese blend (8 oz)
- 1 can (11 oz) whole kernel corn with red and green peppers, drained
- 1 cup whipping cream
- 2 eggs
- 1 1/2 cups thick & chunky salsa
- Fresh cilantro sprigs, if desired
Instructions
-
Step1Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
-
Step2Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
-
Step3Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.
Nutrition
260
Calories
19g
Total Fat
7g
Protein
14g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 420mg
- 17%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
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