Southwestern Broccoli Quiche

Ingredients

• 10 ounce broccoli frozen dry thawed drained chopped
• 11.5 ounce corn bread twist dough refrigerated canned (such as Pillsbury)
• 0.5 cup whole-kernel corn frozen
• 1 large eggs 
• 3 large egg whites 
• 1 cup evaporated milk fat-free
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1  jalapeno seeded chopped
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 3 ounces sharp cheddar cheese reduced-fat
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Unroll dough; unfold layers (do not separate into strips).
3. Place layers lengthwise, end to end, into an 11 x 7-inch baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up sides of dish. Set aside.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat.
5. Add onion, garlic, and jalapeo; saut 3 minutes or until soft.
6. Add corn and the next 5 ingredients (corn through broccoli); saut for 5 minutes or until vegetables are soft and liquid evaporates.
7. Remove from heat, and cool 5 minutes.
8. Combine milk, egg whites, egg, and salt; stir well with a whisk.
9. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan.
10. Pour milk mixture over broccoli mixture.
11. Place dish on a baking sheet.
12. Bake at 350 for 45 minutes; cover and bake for an additional 10 minutes or until set.
13. Let stand 10 minutes.