Go Back
Print

Cornbread Quiche Recipe

Ingredients

  • 1 can refrigerated cornbread twists
  • 1 10 ounce can asparagus spears drained
  • 1 2 ounce jar diced pimientos drained
  • 5 eggs
  • 1 cup half and half
  • 1 cup shredded swiss cheese
  • 2 ounces shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ginger
  • 1/4 teaspoon red pepper flakes crushed

Instructions

  1. Unroll dough into a rectangle.

  2. Place in ungreased casserole dish (13x9).

  3. Press into bottom and up about one inch on the sides.

  4. Make sure preforations and pressed shut.

  5. Bake for 5 minutes at 375 degrees.

  6. Remove from oven.

  7. Evenly spoon both the pimientos and onion evenly over the crust (crust will look undercooked).

  8. In a small bowl, combine the remaining ingredients, except the cheeses. Mix well.

  9. Pour this mixture over the pimientos and onions.

  10. Sprinkle both cheeses over the top, distributing evenly.

  11. Bake for 20-30 minutes at 375 degrees.

  12. Cut into squares.