Southwestern Broccoli Quiche Recipe

Name: Southwestern Broccoli Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11 1/2 ounce) can refrigerated cornbread, twist dough (Pillsbury); cooking spray; 1 teaspoon vegetable oil; 1/2 cup onion, chopped; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 1/2 cup frozen whole kernel corn; 1/2 cup red bell pepper, chopped; 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 fat-free evaporated milk; 3 large egg whites; 1 large egg; 1/2 teaspoon salt; 3/4 cup reduced-fat sharp cheddar cheese

Servings: persons

1 (11 1/2 ounce) can refrigerated cornbread, twist dough (Pillsbury)
cooking spray
1 teaspoon vegetable oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup frozen whole kernel corn
1/2 cup red bell pepper, chopped
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 fat-free evaporated milk
3 large egg whites
1 large egg
1/2 teaspoon salt
3/4 cup reduced-fat sharp cheddar cheese

1
Preheat oven to 350 degrees F.
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 jalapeno; saute 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes. 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 degrees for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes before serving.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (11 1/2 ounce) can refrigerated cornbread, twist dough (Pillsbury), cooking spray, 1 teaspoon vegetable oil, 1/2 cup onion, chopped, and more.

Yes, Southwestern Broccoli Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Broccoli Quiche

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