Corn and Kale Quiche Cornbread

Having a food blog has made me smarter.

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You see, I used to be quite simple-minded*.

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For instance, if you were to say “Cornbread!,” I would think chili.

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Cornbread and chili.  They just belong together.  I love cornbread, but I’ve never really thought of eating it unless a meaty, beany, tomato-y, pepper-y, spicy chili was involved.

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But now, I have a not so simple-minded idea.

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Say “Cornbread” again.  Because now when you say cornbread…I say Quiche.

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What? A Quiche Cornbread?

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You know it.

It’s an eggy, veggie packed, quiche baked on top of a thick, fluffy layer of cornbread.

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Simple-minded…please.  This is brilliant.

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*Excuse any grammatical errors.  I can only overcome so much simple-mindedness in one day.

Corn and Kale Quiche Cornbread

Serves 2

Inspired by Healthy Tipping Point

For Cornbread:

1/4 cup + 1/8 cup cornbread mix (I used Bob’s Red Mill Gluten Free)

1 chia egg (1 Tbsp chia seeds + 2 Tbsp water)

2 Tbsp + 1 tsp milk

2 tsp canola oil

For Quiche Topping:

1/4 cup cottage cheese (I used low-fat)

1 egg

3/4 cup kale, chopped

1/4 cup corn, frozen

1 shake salt

2 shakes pepper

Preheat oven to 375 degrees.  In a bowl, combine cornbread mix, chia egg, milk and oil.  Stir until well combined.  Pour batter into a ramekin sprayed with non-stick cooking spray.  Place the ramekin into the oven for 15 minutes.  (My ramekin was 16 ounces.  It would be ideal to separate the batter into two smaller ramekins since this recipe serves 2.  That way you don’t have to cut the the quiche in half before you serve it.  If you use 2 ramekins, I would think you should decrease this initial cooking time by 5ish minutes)

While cornbread is baking, prepare steamed kale.  Place chopped kale and 1 cup water into a small saucepan.  Turn stove on high and slightly cover saucepan with lid while still allowing steam to escape.  Just leave a gap in the lid.  Allow kale to steam for 10 minutes.

While kale is steaming, defrost corn, if frozen, in the microwave.

Once kale is ready, combine steamed kale, corn, cottage cheese, egg, salt and pepper in a bowl.

Remove cornbread from oven and top with egg mixture.  Bake for an additional 15-20 minutes, turning on the broiler during the last 3-5 minutes of cooking.

Allow to cool slightly for about 5 minutes.  Remove quiche from ramekin and cut in half.  Serve it to someone you love.

About Kylie

Hello! My name is Kylie and imma eat that. I like to EAT. I try to make it healthy. And I love you, for being here.
This entry was posted in Breakfast, Dinner, Lunch, Vegetables. Bookmark the permalink.

One Response to Corn and Kale Quiche Cornbread

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