MEXICAN CORNBREAD QUICHE
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 :
CORNBREAD QUICHE
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
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
QUIRKY CORNMEAL QUICHE
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
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
SOUTHWESTERN BROCCOLI QUICHE
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.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- 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.
- 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.
Nutrition Facts : Calories 278.5, Fat 7, SaturatedFat 1.9, Cholesterol 57.5, Sodium 740.5, Carbohydrate 39.6, Fiber 2.7, Sugar 6.9, Protein 15.7
CORNED BEEF QUICHE
Always my favorite quiche, this recipe was give to me by a friend many years ago. You can serve it at a brunch, ladies luncheon, a midnight snack, or take to a potluck supper. An upscale version of corned beef hash! YUMMY.
Provided by BeachGirl
Categories Cheese
Time 1h15m
Yield 30 appetizer servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all Bottom Layer ingredients together and press into pie crust.
- Mix all Top Layer ingredients together and pour over the first layer.
- Bake at 350 degrees for 50-60 minutes or until set and firm in middle.
- Cut into 4-6 wedges and serve.
- MAKE-AHEAD: This can be made, baked and frozen.
- VARIATION: To make as an appetizer, use a refrigerated pastry crust.
- Press pastry into a rectangular baking pan and follow Steps 1 and 2.
- Cut into small squares.
FRESH CORN QUICHE
I love fresh corn, cornbread, creamed corn casseroles and corn chowder..so how excited could I be about a corn quiche! Yum! I serve this as a side dish with pork chops or ham. I usually leave the sugar out if corn is sweet.
Provided by QueenJellyBean
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Combine eggs, onion, flour, sugar and salt in processor; blend until onion is finely chopped.
- Add half and half and butter; process just until blended. Transfer to large bowl.
- Mix in corn. Pour into crust.
- Bake until filling is slightly puffed and top is golden, about 50 minutes.
- Transfer to rack; cool slightly. Serve warm.
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
FRESH CORN QUICHE
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Categories Milk/Cream Food Processor Dairy Vegetable Breakfast Brunch Bake Lunch Corn Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
CORNED BEEF HASH QUICHE
If you're a fan of corned beef hash, this quiche will not disappoint. This is my favorite version of this delicious quiche.
Provided by nygeo
Categories Main Dish Recipes 100+ Quiche Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
- Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
- Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
- Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 18.7 g, Cholesterol 134.3 mg, Fat 23.7 g, Fiber 0.7 g, Protein 14.3 g, SaturatedFat 10.6 g, Sodium 665.5 mg, Sugar 2.1 g
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