Southwestern Spinach Quiche
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 50 Min.
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
* 2/3 c. corn meal
* 1 Tbsp. butter
* 3/4 tsp. salt, divided
* 1-2/3 c. cold water
* 1-1/2 c. (6-oz.) shredded Asadero or queso quesadilla cheese cheese
* 2 Tbsp. flour
* 2 eggs
* 1 c. milk
* 1/2 of a (10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
* 1/2 c. chopped red pepper
* 1 Tbsp. minced jalapeno pepper
* 1 clove garlic, minced
* 1 Tbsp. butter
* 3/4 tsp. salt, divided
* 1-2/3 c. cold water
* 1-1/2 c. (6-oz.) shredded Asadero or queso quesadilla cheese cheese
* 2 Tbsp. flour
* 2 eggs
* 1 c. milk
* 1/2 of a (10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
* 1/2 c. chopped red pepper
* 1 Tbsp. minced jalapeno pepper
* 1 clove garlic, minced
What to do:
1. Preheat the oven to 350°F.
2. Stir together the cornmeal, butter, 1/2 tsp. salt, and water in a 1 1/2 quart casserole; cover. Microwave on high for 3 min.; stir. Continue microwaving for 4 to 5 min. or until the batter is very thick, stirring every 2 min. Spread the batter onto the bottom and sides of 9" pie plate, to form a crust.
3. In a small bowl, toss the cheese with the flour. In a separate bowl, beat the eggs; stir in the milk, spinach, peppers, garlic, the remaining 1/4 tsp. salt, and cheese mixture. Pour over the crust. Bake for 50 to 55 min. or until set.
2. Stir together the cornmeal, butter, 1/2 tsp. salt, and water in a 1 1/2 quart casserole; cover. Microwave on high for 3 min.; stir. Continue microwaving for 4 to 5 min. or until the batter is very thick, stirring every 2 min. Spread the batter onto the bottom and sides of 9" pie plate, to form a crust.
3. In a small bowl, toss the cheese with the flour. In a separate bowl, beat the eggs; stir in the milk, spinach, peppers, garlic, the remaining 1/4 tsp. salt, and cheese mixture. Pour over the crust. Bake for 50 to 55 min. or until set.