There is something so right about a hot and filling breakfast on a cold winter’s morning. That is why this Cornmeal Cheddar Quiche recipe (featured in our Winter 2011/2012 issue) from Jennifer Lanne is going to be on the top of your breakfast list. It is actually so good you may want to serve it for lunch and dinner too.
Cornmeal Cheddar Quiche
Summary: A hearty and flavorful twist on a classic quiche. This cornmeal cheddar quiche recipe is sure to be a hit.
- 8 eggs
- 4 cups milk
- 1 cup cornmeal
- 16 oz. shredded sharp cheddar cheese
- Salt and pepper to taste
- Beat eggs, then add milk, cornmeal, and cheese.
- Pour mixture into a greased pan.
- Bake at 350 degrees for 45-60 minutes. It will be firm to the touch.
Top with your favorite condiments like apple harvest salsa.