Shelly's Recipe

SOUTHWESTERN BROCCOLI QUICHE

Category: Broccoli

1 (11.5 oz) can cornbread twists
1 tsp vegetable oil
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup frozen whole-kernel corn
1/2 cup chopped red bell pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp ground red pepper
1 (10 oz) pkg frozen chopped broccoli
1 cup fat-free evaporated milk
3 large egg whites
1 large egg
1/2 tsp salt
3/4 cup reduced-fat cheddar cheese

Preheat oven to 350. Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise end to end, into an 11 x 7 inch baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up the sides of dish. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; sauté 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, cool 5 minutes.

Combine, milk, egg whites, egg and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli. Place dish on a baking sheet. Bake 45 minutes. Cover and bake an additional 10 minutes. Serves 6.