cornbread quiche

Cornbread Quiche (adapted from here)

  • 3/4c. cornmeal
  • 3/4c. whole wheat flour
  • 1t. salt, divided
  • 1 1/2t. baking powder
  • 2t. honey
  • 2T. oil
  • 1c. water or milk
  • 6 eggs
  • 2T. nutritional yeast
  • 2 cloves garlic, minced
  • 2c. spinach, wilted (about 6 large handfuls fresh) (could also use finely chopped broccoli)
  • 1-2c. shredded cheddar cheese

Mix the cornmeal, flour, 1/2t. salt, and baking powder together.  Whisk in the oil, honey, and water.  Pour in a greased 2qt. casserole dish and bake at 375 for 10 minutes.  Meanwhile, whisk together the eggs, nutritional yeast, 1/2t. salt, and garlic.  Remove the cornbread from the oven.  Spread the wilted spinach in a thin layer.  Pour the egg mixture over the spinach.  Top with cheese and bake at 375 for 30 minutes, until egg is firm and cheese is melted.  Serves 4.


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