Cornbread Quiche Food

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CORNBREAD QUICHE



Cornbread Quiche image

A fellow co-worker brings this tasty dish in the mornings to share with everybody. It's delicious for breakfast or about any time. It disappears really fast. I loved it.

Provided by Starlita

Categories     Vegetable

Time 35m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen broccoli, thawed
1/2 cup butter, melted
1 onion, chopped
8 ounces cottage cheese
4 eggs, beaten
1 package instant cornbread mix
1 teaspoon salt

Steps:

  • Mix all ingredients together in a mixing bowl.
  • Place mixture in casserole dish or baking pan.
  • Bake for 20-25 minutes in preheated oven at 425 degrees F.

Nutrition Facts : Calories 308, Fat 19, SaturatedFat 9.6, Cholesterol 129.3, Sodium 793.7, Carbohydrate 25.1, Fiber 3.3, Sugar 8.1, Protein 9.9

MEXICAN CORNBREAD QUICHE



Mexican Cornbread Quiche image

This dish is deliciously different from traditional quiches with a pastry crust. The corn bread base gives a nice country-style texture, while green chilies add a subtle zest.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) corn bread/muffin mix
2 tablespoons butter, melted
1 tablespoon water
13 large eggs
1 cup shredded Monterey Jack cheese, divided
1 pound bulk pork sausage, cooked and drained
1 cup whole milk
1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) chopped green chilies
2 tablespoons finely chopped onion
1 cup salsa

Steps:

  • In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9-in. baking pan. Sprinkle with 1/2 cup cheese. , In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. , Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts :

QUIRKY CORNMEAL QUICHE



Quirky Cornmeal Quiche image

Not sure quiche is the right word but eggs + milk, baked, sounds like a quiche to me. The "secret" ingredient is cornmeal. The cornmeal sinks to the bottom so you have a kind of polenta-y/cornbread-y bottom. Recipe from WW Core forum. IHNTY

Provided by SusieQusie

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

2 cups egg substitute (or use 8 eggs)
4 cups nonfat milk
16 ounces nonfat cheddar cheese, shredded
1 cup plain cornmeal
1 teaspoon garlic powder (optional)
1 teaspoon black pepper (optional)
3 tablespoons minced parsley (optional)
1 cup minced ham (optional)
1 cup corn kernel (optional)
1/2 cup sauteed onion (optional)
1 cup sauteed mushroom (optional)
1 (4 ounce) can chopped green chilies (optional)
1 (10 ounce) package frozen spinach, thawed and squeezed dry (optional)

Steps:

  • Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
  • Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
  • Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
  • Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the "crust" to be.
  • NB - any veggies you add must be well drained!

Nutrition Facts : Calories 100.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 2, Sodium 120.1, Carbohydrate 12.1, Fiber 0.7, Sugar 4.5, Protein 8.6

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