Southwestern Broccoli Quiche

[kristalsnow7]

Does anyone have a recipe for the Southwestern Broccoli Quiche that appeared in Cooking Light within the last year? I can't remember the issue it was in, and it doesn't appear to be online. Thank you! :)

[Zinnia]

Hi Kristalsnow7,
Welcome to the BB! Not much help but, the recipe is in the Dec. 2001 issue of Cooking Light Magazine. Sorry I don't have it handy to post it for you, but somone else might be able to. Bumping it up for you. :) Zinnia

[valchemist]

here it is.

Southwestern Broccoli Quiche

Refrigerated corn bread twist dough forms the crust of this vegetable quiche.


Ingredients
1 (11.5-ounce) can refrigerated corn bread twist dough (such as Pillsbury)
Cooking spray
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup frozen whole-kernel corn
1/2 cup chopped red bell pepper
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 evaporated fat-free milk
3 large egg whites
1 large egg
1/2 teaspoon salt
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese


Directions
Preheat oven to 350°.
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.
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° for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes. Yield 6 servings.


Preparation Time: 20 minutes

Cooking Time: 63 minutes

Servings/Serving Size:


Nutrition Facts (per Serving):
307 calories; 36.9 g carbohydrates; 40 mg cholesterol; 11 g fat; 820 mg sodium; 15.6 g protein; 224 mg calcium; 2.4 mg iron; 2.4 g fiber

[kristalsnow7]

Sounds delicious--I'm going to make it tonight! Thanks very much!

[kwormann]

I made this tonight. Very good, but it was HOT!!! I had some roasted Hatch chilis in the freezer and I used 2 in place of the japalenos. Since they were frozen, it was hard to get the seeds out...consequently it is a very hot dish!

I used 14 oz broccoli and a whole red pepper. The filling was great...especially with some sour cream. I was a bit disappointed in the crust...I thought it was too done and a bit hard...so the rest of it I will be eating without the crust.