Prep Time: 15 minutes
Bake Time: 40 to 50 minutes
Makes: 4 servings
| 4 | eggs |
| 1-1/2 cups | half and half |
| 2 tablespoons | chopped green onion |
| 1/2 to 1 teaspoon | Tone’s® Six Pepper Blend |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | Tone’s® Fine Ground Black Pepper |
| 2 cups (8 ounces) | shredded sharp chedder cheese |
| 1 tablespoon | Argo® Corn Starch |
| Garnish with Spice Islands Paprika OR Spice Islands Smoked Paprika |
Whisk eggs lightly in a large bowl. Stir in half and half, onion, Six Pepper Blend, salt and pepper.
Toss cheese and cornstarch together in a second bowl; add to egg mixture. Pour into greased 9-inch pie plate. Sprinkle with paprika.
Bake at 325°F for 40 to 50 minutes or until tip of knife comes out clean when inserted in center.
Cool 5 minutes; cut into wedges and serve at once.