| Home | Recipes | Profile | Register | Login | Favorites | Add Recipe |
Southwestern Broccoli Quiche |
|||||||
| Submitted by: Admin on 02/22/2008 | |||||||
|
|||||||
Rating |
|||||||
|
|
|||||||
Ingredients1 (11.5 oz) can cornbread twists1 tsp vegetable oil 1/2 cup chopped onion 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1/2 cup frozen whole-kernel corn 1/2 cup chopped red bell pepper 1/2 tsp dried oregano 1/2 tsp ground cumin 1/8 tsp ground red pepper 1 10 oz pkg frozen chopped broccoli 1 cup fat-free evaporated milk 3 large egg whites 1 large egg 1/2 tsp salt 3/4 cup reduced-fat cheddar cheese DirectionsPreheat oven to 350 degrees. Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise end to end, into an 11 x 7" baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up the sides of dish. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; sauté 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); sauté for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, 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. Place dish on a baking sheet. Bake 45 minutes. Cover and bake an additional 10 minutes.Serves six. CommentsThis is a Cooking Light recipe. grannym ILCourseSouthwestern Broccoli Quiche Recipe |
|||||||
Comments |
|||||||
Post Comment |
|||||||
| Links |
| Environmental Articles |
| Daily Recipe Exchange Newsletter |
| Kitchen Store |
| Grocery Store |
| Aviation Articles |
| Calorie Counter |
| Prepared Pantry |
| Food Articles |
| Credit Card Articles |
| Garden Articles |
| Law/Legal Articles |
| Internet Safety & Articles |
| Pet Articles |
| Cookbooks |
Script by RECIPE SCRIPT