Cornbread quiche squares
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Cornbread twists -- |
| Refrigerated | ||
| 10½ | ounce | Asparagus -- canned and |
| Drained | ||
| Cut into 1\" pieces | ||
| 2 | ounces | Pimiento -- drained and |
| Diced | ||
| 2 | Green onions -- sliced | |
| 1 | cup | Half and half |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Crushed red pepper |
| 5 | Eggs -- or equivalent | |
| Egg substitute | ||
| 1 | cup | Shredded Swiss cheese |
| ½ | cup | Shredded cheddar cheese |
Directions
Heat oven to 375F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to form crust. - Firmly press perforations to seal. Bake at 375F. for 5 minutes.
(Dough will look underdone.) Remove from oven. - Spoon asparagus, pimiento and onions evenly over crust. In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and eggs; mix well.
Pour over crust. Sprinkle cheeses evenly over egg mixture. - Bake at 375F. for 20 to 30 minute or until knife inserted in center comes out clean. - Cut into squares. Serve warm. 24 appetizers. [100 cals 6 g fat]
SW VARIATION: Substitute roasted and diced zucchini for the asparagus. Serve with a chunky, fresh salsa.
[mcRecipe / patH 23 Au 96]
~ - - - - - - - - - - - - - - - - - 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 a little fresh lemon juice to refresh after draining and cutting. Oven rack in center position. Use reduced fat or fat free cheese. Nutr. Assoc.
: 2897 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By : Pillsbury January 1994: Appetizers and Snacks (#155) From: