Try this Cornbread Quiche Squares recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to form crust. - Firmly press perforations to seal. Bake at 375F. 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 375F. for 20 to 30 minute or until knife inserted in center comes out clean. - Cut into squares. Serve warm. 24 appetizers. [100 cals 6 g fat] SW VARIATION: Substitute roasted and diced zucchini for the asparagus. Serve with a chunky, fresh salsa. [mcRecipe / patH 23 Au 96] Posted to MC-Recipe Digest V1 #216 Date: Fri, 23 Aug 1996 18:07:49 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 58 | ||
Calories from Fat: 42 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15mg | 5 % | |
Sodium 33.5mg | 1 % | |
Potassium 35.3mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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