Cornbread Quiche Recipe for Tonya

I received this email from a friend at work today:

“You put this picture on your blog and no recipe on how to make this oh so nummy looking quiche?????? Lol!  I can google it Im sure but do you happen to have it? I REALLY want to make it one day. Drooling as I type….:)”

You’re right, Tonya. You can google it, but it’s more fun for me to post it on the blog! Enjoy!

Lomogram_2013-08-06_01-36-33-PM

Clean out the Fridge Cornbread Quiche – a very loose recipe inspired by Caitlin’s Quiche Cornbread

-1 box Jiffy Corn Bread mix (and the ingredients to make it i.e. milk and an egg)

-some vegetables (I used 1/2 of a Walla Walla sweet onion, a box of mushrooms that looked like it was going to brown out soon, a head of broccoli and the light green parts of 3 green onions)

-some milk

-some eggs

-Preheat your oven to 350

Mix up your box of Jiffy cornbread just the way it says on the box. Apparently, you’re supposed to let the batter rest for about 10 minutes before baking it, so while the batter is resting a cut up your vegetables. This is why this is called “Clean out the Fridge Cornbread Quiche”. You can literally use anything that is in your produce drawer. Got some bell pepper that’s about to look wrinkly? Toss it in. Mushrooms? Onions? Go for it! You’ve been doing some Italian cooking and you have extra eggplant? Yep, that works too. It’s summer and you have 100 zucchini lying around? Delish! Get whatever you need/want/have and cut it all up so that it’s a little smaller than bite sized. Start sautéing your add-ins and pour half of the cornbread batter into a baking dish. (The other half, I usually bake about 4 little corn muffins. I’m sure you could let it sit in the fridge until next time but I like cornbread!) The dish in the picture is a 10×10 but I’ve used an 8X8 or a 12” pie dish too – they all work. Bake the cornbread in your dish for 10 minutes. It will be thin-ish, like a pie crust but not so thin that you’ll be disappointed. While your “crust” is baking, finish up sautéing your veggies and rinse the mixing bowl that you made the cornbread batter in. Put your veggies in that bowl along with a splash of milk (if I had to guess, I’d say it was just a little shy of ¼ cup) and 6-8 eggs (depending on the size of the dish. I used 8 for this one but if I’m doing an 8X8 or the pie plate I will do 6). Mix it all up and pour over the cornbread “crust”. Bake the whole thing 12-15 minutes, or until the eggs are no longer jiggly in the middle. If you want to go crazy, add some shredded cheese to the mix either before you pour it over the cornbread or add it to the top so that you can have a cheesy layer on top. Wait about 5 minutes for it to cool, then run your knife around the edges to get it out. Cut it however you want, put some hot sauce on it and eat it with salad on the side for dinner OR wrap a slice up and eat it for a quick and easy to-go breakfast the next day. Feeling fancy? Throw some bacon or ham, or chicken in there (but I have a weird thing with eating eggs and chicken at the same time…)

It’s such a quick and easy supper, and it makes me feel like we’re not wasting money at the grocery store on unused produce – because that stuff can be expensive! I hope you try it, because I know you’ll like it. If you do decide to make it, let me know what you put in it!

 

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