Cornbread Quiche Squares Recipe
Servings: 12
Ingredients
- 11 ounce Cornbread twists, refrigerated
- 10 1/2 ounce Asparagus, canned and liquid removed cut into 1" pcs
- 2 ounce Pimiento, liquid removed and diced
- 2 x Green onions, sliced
- 1 c. Half and half
- 1 tsp Dry mustard
- 1/4 tsp Grnd ginger
- 1/4 tsp Crushed red pepper
- 5 x Large eggs, or possibly equivalent Egg substitute
- 1 c. Shredded Swiss cheese
- 1/2 c. Shredded cheddar cheese
Directions
- Heat oven to 375 F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to create crust. - Firmly press perforations to seal. Bake at 375 F. for 5 min. (Dough will look underdone.) Remove from oven. - Spoon asparagus, pimiento and onions proportionately over crust. In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and Large eggs; mix well. Pour over crust. Sprinkle cheeses proportionately over egg mix. - Bake at 375 F. for 20 to 30 minute or possibly till knife inserted in center comes out clean. - Cut into squares. Serve hot. 24 appetizers. [100 cals
- SW VARIATION: Substitute roasted and diced zucchini for the asparagus.
- Serve with a chunky, fresh salsa.
- NOTES : This appetizer tastes best when the vegetable is overcooked.
- Best=price on Green Giant Asparagus Spears is restaurant supply and buyers coops=
- (like Price Club). Add in a little fresh lemon juice to refresh after=draining and cutting.
- Oven rack in center position. Use reduced fat or possibly fat free cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 132 | |
| Calories from Fat 89 | 67% |
| Total Fat 10.08g | 13% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 227mg | 9% |
| Potassium 123mg | 4% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 8.42g | 13% |
