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Cornbread Quiche May 7, 2012

Posted by Angela @ Making Food for Friends in breakfast, dinner, good for a group, vegetarian.
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Cornbread Quiche

I’ve been meaning to make this recipe  for so long.  I first saw it on the blog Healthy Tipping Point, and then my friend Kim made it and wrote about it on her blog, Girl Evolving.  I wish I wouldn’t have waited–this was amazing and a great way to use up odds and ends left in the fridge. The recipe makes a lot and it was maybe even better as leftovers the next day!

For our quiche, I used what we had on hand, which was a few portobello mushrooms, one bunch of green onions, a few handfuls of spinach, and about a cup of broccoli.  Really, you could use any combination of veggies and cheese here.  For the cheese, we used a new find that I picked up last week at 8 Degrees Plato in Ferndale.  It was a morel and leek jack cheese wheel and oh my god, was it good!! If you are in the area and are a cheese fiend, pick that up pronto!

Cornbread Quiche
(Adapted from here and here)

Ingredients:

3/4 cup cornmeal
3/4 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk (dairy or non-dairy, no difference)
1 tsp honey, agave, or sugar
1 tbsp oil
5 eggs
Salt, pepper, and other seasonings as desired
Veggies (you’ll need about 3-4 cups of veggies, in whatever combo you would like)
1 1/2 cups cheese

Method:

Start with the cornbread.  Mix the cornmeal, flour, salt, and baking powder together, and then whisk in the milk, oil, and honey. Pour into a greased casserole dish (2 qt size) and bake at 375 farenheit for 10 minutes.

While that is baking, saute your veggies until they are tender. In a separate bowl, whisk the 5 eggs with some salt and pepper (and other seasonings as desired!).  When the 10 minutes is up, spread the tender veggies on top of the cornbread, and top with the eggs.  Sprinkle cheese on top, and return to the oven for another 30 minutes or so. Let cool slightly before cutting into it!

Spinach and Green Onion Gouda Quiche April 4, 2011

Posted by Angela @ Making Food for Friends in breakfast, dinner, vegetarian.
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I made a quiche last night that was really, really good, but forgot to take a picture of it!  I usually make a variation of this quiche; this was my first time using gouda and it turned out so nice and creamy.  I had to bake it longer than I had thought I would, and you definitely need to let it set about 5 minutes after it comes out of the oven to contain the creaminess. It’s super delicious.  The recipe comes from Cooking Light, and has been blogged about on one of my go-to food blogs, Culinary in the Desert.  Head over there for a photo and write up!  I highly recommend this for a nice brunch meal or a breakfast-for-dinner night.  I made some oven-roasted potatoes to go alongside it.

Spinach and Green Onion Gouda Quiche

Ingredients:
1 pie crust (homemade or store-bought)
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 cups fresh baby spinach, chopped
1 cup milk
3 large eggs
4 ounces (about 1 cup) shredded smoked Gouda cheese (or a little more!)
3/4 teaspoon salt
Ground black pepper
1 tbsp dried basil
Pinch fresh grated nutmeg
1/4 cup shredded parmesan for the top of the quiche

Method:
Prepare your filling by heating the olive oil in a large saute pan.  Cook the green onions for a few minutes over medium, until slightly wilted.  Add in the minced garlic and spinach, and continue to cook until the spinach is also slightly wilted.

In a medium mixing bowl, whisk together the milk and eggs, then add the cheese, salt & pepper, basil, and nutmeg. Stir well, and then stir in the spinach mixture.  Pour the mixture into the prepared pie crust. Top with some shredded parmesan cheese.

Bake at 350 degrees for at least 35 minutes.  I had to bake mine longer than that—about 45-50 minutes.  Insert a clean knife into the middle to test to see if it’s done—if the filling looks too runny or milky, let it cook a little longer.

Remove from oven and let it set for about 5 minutes before cutting into it.