Southwestern Broccoli Quiche |
| Name: |
Jenn MILLER |
| Base: |
Eglin AFB |
| Recipe: |
Ingredients
1 (11 1/2 ounce) cans 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) packages 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. |
| |
|
|
