Southwestern Broccoli Quiche

Name: Southwestern Broccoli Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 283 grams package frozen chopped broccoli, thawed, drained, and squeezed dry; 326 grams refrigerated corn bread twist dough (such as Pillsbury); 118 milliliters frozen whole-kernel corn; 1 large egg; 3 larges egg whites; 237 milliliters evaporated fat-free milk; 2 garlic cloves, minced; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 jalapeño pepper, seeded and chopped; 118 milliliters chopped onion; 1 teaspoons dried oregano; 118 milliliters chopped red bell pepper; 1 teaspoons salt; 85 grams 3/4 cup reduced-fat sharp cheddar cheese; 1 teaspoon vegetable oil

You can never have too many main course recipes, so give Southwestern Broccoli Quiche a try. This vegetarian recipe serves 6. One portion of this dish contains approximately 15g of protein, 15g of fat, and a total of 357 calories. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, jalapeño pepper, onion, and a few other ingredients on hand, you can make it. To use up the corn bread you could follow this main course with the Skillet Cornbread Apple Cobbler as a dessert.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Unroll dough; unfold layers (do not separate into strips).

Ingredients you will need

Dough

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.

Ingredients you will need

Cooking Spray