Southwestern Cornbread Quiche

Not sure exactly where this recipe came from, a blog of some sort somewhere I’m sure.  I’ve been making it for a few years now and if you could see the state of the piece of paper the recipe is on you would see how often I have made it.  At some point I need to find a way to organize and clean up my recipe pages.

This recipe is super easy to make and has very little ingredients.

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First I used a julienne peeler to peel the zucchini, not all the way, just to the seeded part of the vegetable.  You could use a regular peeler or even use a veggetti.

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I chopped the strips smaller and added them into a large bowl with the cornbread mix, an egg and 1/3 cup of milk.

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Once those were mixed together I sprayed an 8×8 pan with cooking spray and poured the mixture in.

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I put the pan in a 400 degree oven for 12 minutes so the cornbread could set.  While that was baking I mixed together 5 eggs, 1/4 cup hummus, 1/4 cup and 2 tbsp of salsa, and a couple shakes of salt and pepper.

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When the cornbread was done I topped it with the egg mixture and put it back in the oven for 20 more minutes.  I checked the quiche after 20 minutes with a knife to make sure it came out clean.
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For dinner I topped a piece of the quiche with some extra salsa and put it over a bed of spinach.  Below the ingredients and directions are listed.

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Ingredients:

-1 package of cornbread mixture with the ingredients to make, Jiffy is 1 egg and 1/3 cup of milk

-1 zucchini

-5 eggs

-1/4 cup hummus

-1/4 cup and 2 tbsp salsa

-salt and pepper

Directions:

-Preheat oven to 400 degrees.

-Peel a zucchini into strips and stop at the middle seeded part.  Cut the strips into smaller pieces.

-In a large bowl mix the cornbread mixture with it’s ingredients to make the cornbread along with the zucchini pieces.

-Spray an 8×8 pan with cooking spray and add the mixture to the pan.

-Bake the cornbread for 12 minutes in the oven.

-While baking the cornbread, mix together the 5 eggs, hummus and salsa.  Season the mixture with salt and pepper.

-After the cornbread has baked for 12 minutes, remove the pan from the oven and top with the egg mixture.

-Bake again for 20 minutes or until a knife comes out clean.

 

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