Do you remember the vegetable quiche I ate in Peru? I’ve been thinking about it ever since and attempted to recreate it last week. I came pretty close and the outcome was delicious, but the cornbread base I had in Peru was creamier, moister maybe?
Cornbread based quiche:
1 cup flour
1 cup cornmeal
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
dash black pepper
1 cup plain greek yogurt
2 eggs
1/2 cup water
3 Tbsp butter melted
3/4 c cheese (play around with the cheese type, I used a harder cheese because that’s what I had on hand but I think a softer cheese would give me the texture I desired)
Filling-whatever vegetables you fancy. I used 1 cup onion and then sauteed a bunch of frozen vegetables including spinach, peas, and peppers.


As with most baking recipes, mix together the dry, and the wet (minus the butter and cheese) and then mix wet and dry together. Then add the butter and 1/2 cup of the cheese).
Pour half of cornmeal mix into 8×8 greased pan, add vegetable layer, cover with remaining cornmeal mix, and finish with remaining cheese. Pop into a 400* over for 25 minutes or until cornbread is browned and knife comes out fairly clean.

Enjoy,
Nicole
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