Southwestern Spinach Quiche
- ⅔ cup cornmeal
- 1 tablespoon butter
- ¾ teaspoon salt, divided
- 1⅔ cups cold water
- 1½ cups (6 ounces) shredded asadero or queso quesadilla cheese
- 2 tablespoons all-purpose flour
- 2 eggs
- 1 cup milk
- ½ of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
- ½ cup chopped red bell pepper
- 1 tablespoon minced jalapeño pepper
- 1 garlic clove, minced
Instructions:
A nice treat to enjoy with the quiche is a spoon full of plain Greek yogurt (a healthier substitute for sour cream with lots of protein).
- Preheat the oven to 350°F.
- Stir together the cornmeal, butter, ½ teaspoon of the salt, and the water in a 1½-quart casserole; cover. Microwave on high for 3 minutes; stir. Continue microwaving for 4 to 5 minutes or until the batter is very thick, stirring every 2 minutes. Spread the batter onto the bottom and sides of a 9-inch pie plate, to form a crust.
- In a small bowl, toss the cheese with the flour. In a separate bowl, beat the eggs; stir in the milk, spinach, bell pepper, jalapeño, garlic, the remaining ¼ teaspoon salt,and the cheese mixture. Pour over the crust. Bake for 50 to 55 minutes or until set.