Quirky Cornmeal Quiche Recipes

Steps:

• Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
• Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
• Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
• Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the "crust" to be.
• NB - any veggies you add must be well drained!

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Steps:

• Mix all ingredients together in a mixing bowl.
• Place mixture in casserole dish or baking pan.
• Bake for 20-25 minutes in preheated oven at 425 degrees F.