Great for a late morning brunch or casual supper.
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1 (9-inch) unbaked pie crust
4 large Land O Lakes® Eggs
3/4 cup cubed cooked chicken
1 1/2 cups Land O Lakes® Half & Half
1/2 cup whole kernel corn
1/4 cup chopped roasted red peppers
4 ounces (1 cup) shredded Cheddar cheese
2 tablespoons sliced green onions
1 tablespoon all-purpose flour
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
*Substitute 1 teaspoon dried basil leaves.
Heat oven to 400°F. Line 9-inch pie pan with crust. Set aside.
Beat eggs slightly in bowl; stir in half & half. Stir in all remaining filling ingredients; mix well.
Pour egg mixture into crust. Bake 40-45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges.