Recipe By : Pillsbury, Jan 1994: Appetizers and Snacks (#155)
Serving Size : 24 Preparation Time :0:45
Categories : Cheese/Egg Quiche
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 oz Cornbread twists -- refrigerated
10 1/2 oz Asparagus -- canned, drained,
- cut into 1" pieces
2 oz Pimiento -- drained and diced
2 Green onions -- sliced
1 c Half and half
1 ts Dry mustard
1/4 ts Ground ginger
1/4 ts Crushed red pepper
5 Eggs or equivalent
- egg substitute
1 c Swiss cheese -- shredded
1/2 c Cheddar cheese -- shredded
Heat oven to 375°F.
Unroll dough into rectangle. Place in ungreased 13x9" pan; press over
bottom and 1 inch up sides to form crust.
Firmly press perforations to seal. Bake at 375°F for 5 minutes.
(Dough will look underdone.) Remove from oven.
Spoon asparagus, pimiento and onions evenly over crust. In medium
bowl, combine half-and-half, mustard, ginger, red pepper flakes, and
eggs; mix well. Pour over crust. Sprinkle cheeses evenly over egg
mixture.
Bake at 375°F for 20 to 30 minute or until knife inserted in center
comes out clean.
Cut into squares. Serve warm.
Yield: 24 Appetizers
SW Variation:
Substitute roasted and diced zucchini for the asparagus. Serve with a
chunky, fresh salsa.
Notes:
This appetizer tastes best when the vegetable is overcooked. Add a
little fresh lemon juice to refresh after draining and cutting. Oven
rack in center position. Use reduced fat or fat free cheese.
