Southwestern Broccoli Quiche |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Interesting take on quiche as it uses refrigerated cornbread twist dough as the base for this spicy southwestern veggie quiche. Recipe is from Cooking Light Magazine. Ingredients:
1 (11 1/2 ounce) can refrigerated cornbread, twist dough (pillsbury) |
cooking spray |
1 teaspoon vegetable oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1/2 cup frozen whole kernel corn |
1/2 cup red bell pepper, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 (10 ounce) package frozen chopped broccoli, thawed (drained and squeezed dry) |
1 cup fat-free evaporated milk |
3 large egg whites |
1 large egg |
1/2 teaspoon salt |
3/4 cup reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Unroll dough, unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7 inch baking dish coated with cooking spray. Pinch ends in the middle to seal, press dough up sides of dish. Set aside.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; saute 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes. Combine milk, egg whites, egg and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350 degrees for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes before serving.
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