Here is one of our favorite recipes at A Bed of Roses Bed and Breakfast. When we make this dish we usually get several requests for the recipe. This dish is so easy to make you can whip it up then visit with everyone while it cooks. You'll look like a gourmet cook when you serve it.
Peach-Berry Quiche
Peach-Berry Quiche
Ingredients:
1/3 to 1/2 box Corn bread/muffin mix (I use Jiffy)
Fresh or frozen peaches
Fresh or frozen blueberries
1/4 to 1/2 Cup Granulated Sugar (depends on how sweet you like it)
2 cups Half and Half (use fat free if you want)
8 Large Eggs, lightly beaten
PREHEAT oven to 350° F.
SPRAY bottom of glass casserole dish (9"x13"x2") with Pam or other spray-on non-stick coating.
SPRINKLE corn bread/muffin mix in bottom of dish.
SPREAD fresh or frozen peach slices on top of corn bread mix (covering bottom of dish).
SPREAD fresh or frozen blueberries around and on peaches (as many as you like-1/2 to 1 cup or more if you like!).
SPRINKLE sugar over fruit.
COMBINE eggs and half and half in a large bowl; mix well.
POUR egg mixture over everything.
Bake at 350 degrees for 45 mins to 1 hour until set and light brown. Let sit several minutes then cut and serve warm. Serves 6-8 people.
Delicious with sweet corn muffins (recipe below).
Sweet Corn Muffins
SPREAD fresh or frozen blueberries around and on peaches (as many as you like-1/2 to 1 cup or more if you like!).
SPRINKLE sugar over fruit.
COMBINE eggs and half and half in a large bowl; mix well.
POUR egg mixture over everything.
Bake at 350 degrees for 45 mins to 1 hour until set and light brown. Let sit several minutes then cut and serve warm. Serves 6-8 people.
Delicious with sweet corn muffins (recipe below).
Sweet Corn Muffins
(you can find this recipe on the Albers Yellow Corn Meal box)
Ingredients:
1/2 Cup Albers Yellow Corn Meal (can use white corn meal instead)
1-1/2 Cups All-Purpose Flour
2/3 Cup Granulated Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1-1/4 Cup Milk
2 Eggs, Slightly Beaten
1/3 Cup Vegetable Oil
3 Tablespoons Butter or Magarine, Melted
Directions:
PREHEAT oven to 350° F.
Grease or paper-line 12 to 18 muffin cups.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl.
COMBINE milk, eggs, vegetable oil and butter in small bowl; mix well.
ADD to flour mixture; stir just until blended.
POUR into prepared muffin cups, filling 2/3 full.
BAKE 18-20 minutes until light brown or until wooden pick inserted in middle comes out clean.
COOL in pans on wire racks for 5 minutes; Serve warm.
HIGH ALTITUDE (3500 to 6000 feet): Bake for 20 to 24 minutes.
Ingredients:
1/2 Cup Albers Yellow Corn Meal (can use white corn meal instead)
1-1/2 Cups All-Purpose Flour
2/3 Cup Granulated Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1-1/4 Cup Milk
2 Eggs, Slightly Beaten
1/3 Cup Vegetable Oil
3 Tablespoons Butter or Magarine, Melted
Directions:
PREHEAT oven to 350° F.
Grease or paper-line 12 to 18 muffin cups.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl.
COMBINE milk, eggs, vegetable oil and butter in small bowl; mix well.
ADD to flour mixture; stir just until blended.
POUR into prepared muffin cups, filling 2/3 full.
BAKE 18-20 minutes until light brown or until wooden pick inserted in middle comes out clean.
COOL in pans on wire racks for 5 minutes; Serve warm.
HIGH ALTITUDE (3500 to 6000 feet): Bake for 20 to 24 minutes.
