Jalapeño, Corn and Cheddar Quiche

Instructions

1. Heat oven to 375°F. Unroll 1 pie crust; place crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust.
2. Bake 10 minutes (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
3. In medium bowl, mix half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper until well blended.
4. Layer corn, 2 tablespoons of green onions, jalapeño chile and shredded cheese in crust-lined plate. Pour egg mixture over top.
5. Bake 32 to 37 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning.
6. Let stand 5 minutes before serving. Garnish with remaining green onion; cut into wedges.