Title: Cornbread Quiche Squares
Categories:
Yield: 24 Servings

11 oz Cornbread twists;
-refrigerated
10 1/2 oz Asparagus; canned and
-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 Shredded Swiss cheese
1/2 c Shredded cheddar cheese

Heat oven to 375øF. - Unroll dough into rectangle. Place in ungreased
13x9-inch 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 half-and-half, 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 diced zucchini for the asparagus.
Serve with a chunky, fresh salsa.

[mcRecipe / patH 23 Au 96]
Posted to MC-Recipe Digest V1 #216

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

From: PatH
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.