Quirky Cornmeal Quiche Recipes
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
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
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.
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