Southwestern Broccoli Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you prefer, substitute an 11-ounce can of refrigerated breadstick dough for the corn bread twists. Ingredients:
1 (11.5-ounce) can refrigerated corn bread twist dough (such as pillsbury) |
cooking spray |
1 teaspoon vegetable oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and chopped |
1/2 cup frozen whole-kernel corn |
1/2 cup chopped red bell pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry |
1 cup evaporated fat-free milk |
3 large egg whites |
1 large egg |
1/2 teaspoon salt |
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7-inch baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up sides of dish. Set aside.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); sauté for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes.
4. Combine milk, egg whites, egg, and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350° for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes.
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