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Cornbread Quiche Squares

11 oz Cornbread twists -- refrigerated
10 1/2 oz Asparagus -- canned and drained cut into 1" pieces
2 oz Pimiento -- drained and diced
2 Green onions -- sliced
1 c Half and half
1 ts Dry mustard
1/4 ts Ground ginger
1/4 ts Crushed red pepper
5 Eggs -- or equivalent
Egg substitute
1 c Shredded Swiss cheese
1/2 c Shredded cheddar cheese


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.


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