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Receta Cornbread Quiche Squares
by Global Cookbook

Cornbread Quiche Squares
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  Raciónes: 12

Ingredientes

  • 11 ounce Cornbread twists, refrigerated
  • 10 1/2 ounce Asparagus, canned and liquid removed cut into 1" pcs
  • 2 ounce Pimiento, liquid removed and diced
  • 2 x Green onions, sliced
  • 1 c. Half and half
  • 1 tsp Dry mustard
  • 1/4 tsp Grnd ginger
  • 1/4 tsp Crushed red pepper
  • 5 x Large eggs, or possibly equivalent Egg substitute
  • 1 c. Shredded Swiss cheese
  • 1/2 c. Shredded cheddar cheese

Direcciones

  1. Heat oven to 375 F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to create crust. - Firmly press perforations to seal. Bake at 375 F. for 5 min. (Dough will look underdone.) Remove from oven. - Spoon asparagus, pimiento and onions proportionately over crust. In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and Large eggs; mix well. Pour over crust. Sprinkle cheeses proportionately over egg mix. - Bake at 375 F. for 20 to 30 minute or possibly till knife inserted in center comes out clean. - Cut into squares. Serve hot. 24 appetizers. [100 cals
  2. SW VARIATION: Substitute roasted and diced zucchini for the asparagus.
  3. Serve with a chunky, fresh salsa.
  4. NOTES : This appetizer tastes best when the vegetable is overcooked.
  5. Best=price on Green Giant Asparagus Spears is restaurant supply and buyers coops=
  6. (like Price Club). Add in a little fresh lemon juice to refresh after=draining and cutting.
  7. Oven rack in center position. Use reduced fat or possibly fat free cheese.