Recipe - Cornbread Quiche Squares

11 ounce Cornbread twists;
refrigerated
10 One half ounce Asparagus; canned and
drained
cut into 1" pieces
2 ounce Pimiento; drained and minced
2 Green onions; cut or sliced up
1 cup Half and half
1 teaspoon Dry mustard
One fourth teaspoon Ground ginger
One fourth teaspoon Crushed red pepper
5 Eggs; or equivalent
Egg substitute
1 cup Shredded Swiss cheese
One half cup Shredded cheddar cheese

Heat oven to 375øF. Unroll dough into rectangle. Place in ungreased
13x9inch pan; press over bottom and 1 inch up sides to form crust.
Firmly press perforations to seal. Bake at 375øF. for 5 minutes. (Dough
will look underdone.) Remove from oven. Spoon asparagus, pimiento and
onions evenly over crust. In medium bowl, combine halfandhalf, mustard,
ginger, red pepper flakes and eggs; mix well. Pour over crust. Sprinkle
cheeses evenly over egg mixture. Bake at 375øF. 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 minced zucchini for the asparagus.
Serve with a chunky, fresh salsa.

[mcRecipe / patH 23 Au 96]
Posted to MCRecipe Digest V1 #216

Date: Fri, 23 Aug 1996 18:07:49 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : This appetizer tastes best when the vegetable is overcooked.
Best=
price on Green Giant Asparagus Spears is restaurant supply and
buyers coops=
(like Price Club). Add a little fresh lemon juice to refresh
after=
draining and cutting.
Oven rack in center position. Use reduced fat or fat free cheese.