Southwestern Skillet Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.7
  • Total Fat: 10.0 g
  • Cholesterol: 215.3 mg
  • Sodium: 379.5 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Southwestern Skillet Quiche calories by ingredient
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Introduction

The flour/cornmeal settles to the bottom and make a sort of crust. It ends up somewhere between spoon bread and a quiche, but without all the butter. Serve as a brunch item with a side salad and a little fruit plate. Or makes a hearty breakfast for two or three people on it's own. Variations are easy in vegetable mix, with or without sausage, all egg substitute, etc. Go nuts with it and get a huge number of variations. The flour/cornmeal settles to the bottom and make a sort of crust. It ends up somewhere between spoon bread and a quiche, but without all the butter. Serve as a brunch item with a side salad and a little fruit plate. Or makes a hearty breakfast for two or three people on it's own. Variations are easy in vegetable mix, with or without sausage, all egg substitute, etc. Go nuts with it and get a huge number of variations.
Number of Servings: 4

Ingredients

    3 oz. reduced fat sausage (optional)
    1/2 large onion, chopped
    1 Anaheim chile pepper, stemmed, seeded, and chopped
    1 medium zucchini, shredded (about 1 cup packed)
    1 tablespoon capers, drained
    4 large eggs
    1/2 cup egg substitute (Egg Beaters or equivalent)
    1/2 cup 2% mile
    1/3 cup yellow cornmeal
    1/3 cup whole wheat flour
    1 teaspoon low salt baking powder
    1/2 teaspoon adobo seasoning

Directions

Preheat broiler to high

Spray a large non-stick skillet with cooking spray and place over medium high heat. Add sausage in small pieces and brown. Add onions and chile peppers and cook until softened. Stir in shredded zucchini and capers. Cook 5 minutes, stirring occasionally.

In a medium mixing bowl, whisk together eggs, egg substitute, milk, and adobo. In a small mixing bowl stir together cornmeal, flour, and baking powder. Slowly add the dry mixture to the egg mixture, whisking constantly. Let sit 5 minutes to hydrate the dry ingredients (do this while the onions and pepper are initially cooking and it'll be ready to add to the pan when the zucchini has softened).

Pour the egg mixture over the vegetable mixture in the skillet. Stir quickly to combine. Let cook on stove top for five minutes, then finish under broiler for 5 minutes or until top is evenly brown and interior is completely set. Cut into wedges and serve. Makes 4 entree servings or 8-12 servings as part of a larger brunch menu.

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGEVW.

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