Southwestern Spinach Quiche
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
