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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 Ingredients:
2 cups egg substitute (or use 8 eggs) |
4 cups nonfat milk |
16 ounces nonfat cheddar cheese, shredded |
1 cup plain cornmeal |
1 teaspoon garlic powder (optional) |
1 teaspoon black pepper (optional) |
3 tablespoons minced parsley (optional) |
1 cup minced ham (optional) |
1 cup corn kernel (optional) |
1/2 cup sauteed onion (optional) |
1 cup sauteed mushroom (optional) |
1 (4 ounce) can chopped green chilies (optional) |
1 (10 ounce) package frozen spinach, thawed and squeezed dry (optional) |
Directions:
1. Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
2. Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
3. Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
4. 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.
5. NB - any veggies you add must be well drained!
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