Southwestern Veggie Quiche

Ingredients:

4 fat free tortillas
1 green pepper, diced
1 c. salsa (I used mild)
1 c. corn (canned, rinsed, patted dry)
4 eggs
2/3 c. 1% milk
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. chives (I used freeze dried)
1 1/2 c. Kraft shredded 4 cheese Mexican style

Preheat oven to 375 degrees. Spray a quiche dish with non stick cooking spray. Line the tortillas on the bottom and up the sides of the quiche dish so that the entire dish is covered with the tortilla. Layer your green pepper and corn out on the bottom of the tortillas. Spoon the salsa on top of the veggies and spread out in an even layer. In a small bowl, whisk the eggs, milk, onion powder, black pepper and chives together until well combined. Pour over the salsa. Top the quiche with the Mexican style shredded cheese and bake in the oven for 35-40 minutes until the middle is fully cooked through. (Makes 8 slices, 4 WW points per slice.)