Sausage, Pepper, and Cheese Quiche with Cornbread Crust
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Prep Time
40 min
Cook Time
60 min
Yield
8 Servings
Total Time
100 min
Ingredients
CORNBREAD CRUST:
2 tablespoons pure vegetable oil
1/2 teaspoon baking soda
3/4 cup buttermilk
1 cup Martha White Plain Enriched White Corn Meal
1/2 teaspoon salt
1 large egg, beaten
1 (14.5 oz.) can whole kernel corn, drained
1 (4.5 oz.) can diced green chiles, drained
FILLING:
5 large eggs, beaten
1 cup half-and-half
1/2 teaspoon each of salt and pepper
2 teaspoons ground cumin
1 pound hot bulk pork sausage, browned and drained
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 cup sliced mushrooms
4 green onions, sliced
3/4 cup shredded yellow cheddar cheese
3/4 cup shredded white cheddar cheese
TOPPINGS:
Sour cream
Sliced cherry tomatoes
Sliced avocado
Chopped cilantro
Instructions
Heat oven to 400ºF. Pour oil into 12-inch Lodge cast iron skillet; place in oven 7 to 8 minutes or until hot. Add baking soda to buttermilk; set aside for 5 minutes.
Combine remaining cornbread crust ingredients in large mixing bowl; stir until well blended. Pour into hot skillet. Bake 10 to 12 minutes or until lightly browned.
Reduce oven to 350ºF. Combine 5 eggs, half-and-half, salt, pepper and cumin in large bowl; beat well. Layer sausage, peppers, mushrooms, onions and cheeses over crust. Pour egg mixture over top.
Bake 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges; serve with choice of toppings.
