Quiche Cornbread

Gooood morning!

I hope your weekend is going splendidly! I got in both lesson planning AND a good workout yesterday (3 mile run + 15 minutes on the elliptical) all while managing to stay in my PJ’s until 4pm :-D. And I grocery shopped, too! Mr. P and I stayed in with a movie and just ate leftovers…nothing special :) But this morning I made up for a dull culinary night.

Quiche Cornbread adapted from Healthy Tipping Point

1 head broccoli, roasted
8.5 ounce box Jiffy corn muffin mix
5 eggs, divided
1/2 cup egg substitute
1/4 2/3 cup almond skim milk, divided
salt and pepper to taste
1/2 cup 2% cheddar cheese, shredded

Directions:

Preheat oven to 350° F.

Chop broccoli into florets and roast for 25 minutes.

Meanwhile, prepare the cornbread mix by adding 1/3 cup milk and 1 egg to the box of Jiffy. Combine well. Pour into a greased 12″ cast iron skillet and bake for 15 minutes.

After roasted and slightly cooled, chop broccoli into bits. Combine broccoli, 4 eggs, egg substitute, milk, and salt and pepper in a small bowl.  Beat thoroughly. Pour egg mix on top of cornbread. Sprinkle with cheese.  Put back in the oven and bake for 15 minutes at 350.  Increase temp to 400 degrees and bake for an additional 5 minutes. Remove from oven and let stand for 5 minutes before slicing. Yield: 6 pieces.

Nutrition Information (for 1/6th): 280 calories; 10.3 g. fat; 186 mg. cholesterol; 643 mg. sodium; 34.8 g. carbohydrate; 1.7 g. fiber; 14.7 g. protein

Result: This was delicious! I highly recommend making this for a group or as breakfast to reheat for the week. If you don’t have a cast iron skillet, I think a round bakeware would do just fine. And you’ve got to love veggies for breakfast…woop woop! Enjoy!

I get to play hockey tonight! Last “season” ended in early December and I do believe my skate blades are getting a bit rusty!! Hope we win! :-D

Question: Do you enjoy quiche?

Weight Watchers post tomorrow – look for it! Enjoy the rest of your weekend!

Comments

  1. innasinventions says:

    Yum! This looks delicious! I love those super-productive weekend days!

  2. LOVE quiche. And I like this recipe because it’s so simple…
    I need to pick up more cornbread meal one of these days (the mouse I had a couple months ago wiped me out and I’m still yet to replenish everything!).

  3. That looks delicious! I havent made a quiche in a LONG time! I am really looking foward to your WW post. The new WW system was a hot topic among friends on our New Years holiday and I am really interested in your perspective. I am not on WW, although I once was, and my friends seem not pleased with the new program.

  4. This looks delicious!! I actually just had quiche tonight. The boyfriend isn’t much of an egg person so it was an experiment, but he loved it! I’ll have to try this recipe on him next and am sure it will be a hit because he loves cornbread!

  5. Looks delicious…LOVE jiffy cornbread…and its soooo cheap! :) I hope they never stop making it. Glad to hear you got to lounge in your pj’s!

  6. mmmm quiche, I do love thee. I also love cornbread, so this looks perfect! Have a good week :)

  7. …more veggies via cornbread… what’s not to like about that?

    And yes, I love quiche. Ironically, I have a 4 year old who is a very picky eater… but he’ll eat quiche?

    ~Regan

  8. ahh this is combining my favorite things!! sounds and looks delicious!

  9. Yummmmm! I LOVE quiche and cornbread. Score. Copying this recipe now. :-)

  10. What a unique dish – very cool concept to combine cornbread and quiche! I like the broccoli in it too!

  11. I love both quiche and cornbread..but the idea of them together sounds too good to be true. I have a cast iron skillet, but it’s SO heavy that I rarely use it. :-/

Trackbacks

  1. [...] enjoyed last week’s pre-made breakfast, Quiche Cornbread, so much that I wanted to make another pre-made breakfast this week! With little time on Sunday [...]

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