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:

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