*  Exported from  MasterCook  *

                         Cornbread Quiche Squares

Recipe By     : Pillsbury, Jan 1994: Appetizers and Snacks (#155)
Serving Size  : 24   Preparation Time :0:45
Categories    : Cheese/Egg                       Quiche

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11      oz            Cornbread twists -- refrigerated
  10 1/2  oz            Asparagus -- canned, drained,
                        - cut into 1" pieces
   2      oz            Pimiento -- drained and diced
   2                    Green onions -- sliced
   1      c             Half and half
   1      ts            Dry mustard
     1/4  ts            Ground ginger
     1/4  ts            Crushed red pepper
   5                    Eggs or equivalent
                        - egg substitute
   1      c             Swiss cheese -- shredded
     1/2  c             Cheddar cheese -- shredded

Heat oven to 375°F.

Unroll dough into rectangle. Place in ungreased 13x9" pan; press over
bottom and 1 inch up sides to form crust.

Firmly press perforations to seal. Bake at 375°F 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 375°F for 20 to 30 minute or until knife inserted in center
comes out clean. 

Cut into squares. Serve warm.

Yield: 24 Appetizers

SW Variation:

Substitute roasted and diced zucchini for the asparagus. Serve with a
chunky, fresh salsa.

Notes:

This appetizer tastes best when the vegetable is overcooked. Add a
little fresh lemon juice to refresh after draining and cutting. Oven
rack in center position. Use reduced fat or fat free cheese.

[mcRecipe / patH Aug 23, 1996]


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