Every once in a while I will throw something together that does not turn out well. Like these weird little mini muffin quiche things. Although, I do have to say that they did turn out pretty. They “look” good enough to eat, but they aren’t. All is not lost, though, because I still am partial to the concept of them.
These were not what I was going for really. My vision was for Mini Mexican Corn Puddings, or something along those lines. My plan was to add a can of creamed corn, which I thought I had in my pantry. But mid food prep, and oven preheating, I did not want to stop and cancel it all. So I went with what I had. So next time I will add the creamed corn, cut the zucchini, maybe add a little fresh corn, a little more salt, and some hot sauce. They could probably use a little more cheese, but what recipe couldn’t use more cheese, please!
Cornmeal & Vegetable Mini Muffin/Quiches
-10 oz. bag fresh baby spinach (wilted in microwave on high for 1 min. 30 sec.)
-1 c. cornmeal (coarse ground)
-4 eggs
-1 (4oz. can) diced green chili’s un-drained
-1 c. whole milk
-2 medium zucchini ½ in. dice
–3/4 c. shredded Colby jack cheese + ¼ c. for top
-1 tsp. each (kosher salt, fresh ground black pepper, chili powder, cumin)
Preheat oven to 375°. Combine eggs, green chili’s, milk, cornmeal, and spices. Mix well. Stir spinach, zucchini, and cheese into egg mixture. Divide all ingredients evenly among the six cups of an over sized muffin tin. Top each with remaining cheese. Place on middle rack in oven. Bake for ~40-50 min. Remove from oven, cool slightly, and consume.
~ 1460 cal. if you want to consume all six mini cornmeal muffin/quiches in one sitting.