Quiche with Cornbread Crust

One of my new habits is making a large pan of cornbread whenever we have chili and saving 4-5 small pieces to crumble up for a quiche crust.  Just crumble the cornbread, then press it down into a greased pie plate for an easy crust.  This makes for an extremely quick dish to whip up on a busy night!  Great with a big salad, mashed sweet potatoes, or pumpkin pie pancakes!

 

Mama’s Easy Quiche with  Cornbread Crust

• 4 eggs, beaten
• 1 1/2 cups milk (a can of evaporated milk works fine)
• 2 cups shredded mozzarella cheese (can buy this on sale and freeze it, just thaw before using)
• 2 T flour
• diced ham (optional)
• rosemary, salt/pepper or other seasoning (optional)
• 4-5 small pieces cornbread (can use regular pie crust instead)

Crumble cornbread into pie plate and press to make crust.  Sprinkle with rosemary.  (Or place unbaked pie crust into plate.)

Filling:  Add milk to the beaten eggs.  Mix cheese with flour (helps prevent clumping!), then add to the above.  Add diced ham.  Pour into pie crust/shell.  Bake at 350 degrees about 45 minutes.  For a browner & firmer crust, bake at 400 degrees for 10 minutes, then continue baking for 30-40 minutes at 350 degrees.   Check to see that knife inserted near center comes out clean.