Swiss Cheese Quiche Muffins with Cornbread Bottoms.
Which really is redundant to say because just the word quiche is cute. So saying “cute quiche” is like saying “cute cute.” And this quiche is made all the more cuter by cheese. Other cute things…my parents got a beagle puppy. His name is Louie and he may be cuter than mini quiches. Actually I know he is cuter than mini quiches because he has these long, floppy ears and short, chubby legs.
Fourth of July weekend was so jam packed. 2 days at Andrew’s parents house in the country (such freaking delicious food)–> followed by a wedding 3 1/2 hours away (so good seeing college friends) –>finished up with 1 day spend at my parent’s lakehouse (the beagle puppy…I die)–> finished up with this pasta & this peanut butter mug cake.
So my husband wanted to buy rice-a-roni at the grocery store last week and I naively said that I could totally make him a more delicious side dish for his lunches than some boxed Mexican rice rice-a-roni. So he gave me a shot and I made him some tomato-y, Mexican-inspired brown rice and come to find out that apparently I can’t make a more delicious side dish because this week he snuck 4 rice-a-roni boxes into our grocery cart. There’s nothing quite as humbling as being outdone by rice-a-roni.
I haven’t always been a quiche person but I have always been a cornbread person. So this is a smooshing together of old and new things I like. They’re cheesy and have vegetables. They also make perfect mid-afternoon snacks if you’re in a savory snack mode, which only happens to me about once every once and a while. Oh, or you could eat them for any meal…because quiche is the food that spans all the meals.
- 1 1/4 cup fresh vegetables, chopped into small pieces
- 6 eggs
- 1/2 cup Swiss cheese, chopped
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/3 cup cornmeal
- 1 tbsp all purpose flour
- 1/4 cup frozen corn kernels
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1 tbsp butter, melted
- 3 tbsp Greek yogurt
- 1 tbsp honey
- 2 tbsp water
- Preheat oven to 400F. Toss vegetables with 1-2 tablespoons olive oil. Roast for 20 minutes, stirring once throughout cooking.
- Turn down oven temperature to 350F. To make your cornbread layer, combine cornmeal, flour, frozen corn, baking soda, baking powder and salt in a bowl. In a separate bowl, combine butter, greek yogurt, honey and water. Pour the wet into the dry and combine until a batter forms. Grease muffin tins and divide cornbread batter evenly among muffin tins. There won't be a lot of batter in each muffin tin so start with one spoonful and then add until you run out. Bake for 8 minutes.
- Meanwhile, prepare your egg layer. In a bowl, combine roasted vegetables, eggs, swiss cheese, salt and pepper. Evenly divide egg mixture on to baked cornbread. Bake for 15-20 minutes, or until eggs are set.