|30 min||1 h||6|
|3/4 cup||Cornmeal (yellow) (base)|
|3/4 cup||Rice flour, brown (base)|
|2 tsp||Baking powder (base)|
|1 dash||Salt (base)|
|1 cup||Almond milk, unsweetened (at, room temperature, or nut milk of choice, base )|
|3 tbsp||Coconut oil (base)|
|5 drop(s)||Stevia sweetener, liquid (optional, base)|
|1 medium egg||Egg (base)|
|1/3 cup||Frozen yellow corn kernels (base)|
|1 tbsp||Coconut oil (filling)|
|1 medium||White onion (diced, filling )|
|1 head||Broccoli, raw (finely diced, filling)|
|4 medium egg||Egg (filling)|
|1/4 cup||Almond milk, unsweetened (or nut milk of choice, filling)|
|1/4 cup||Nutritional yeast (filling)|
|1 tsp||Salt (filling)|
|1 tsp||Black pepper (filling)|
Preheat oven to 400°F and grease an 8×8 baking dish or casserole dish with coconut oil.
To prepare the cornbread base, mix the corn meal, rice flour, baking powder and salt in a bowl then whisk until combined.
In a separate bowl mix the nut milk, coconut oil, stevia and egg and whisk until combined.
Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the corn.
Pour into the cornbread mixture into the dish and bake for 12 minutes.
While the cornbread is baking, heat 1 Tbsp of coconut oil in a frying pan over medium heat.
Add the onion and sauté until translucent, 5 minutes.
Add the broccoli and continue to cook for an additional 5 minutes, until the broccoli is vibrant green.
In a separate bowl whisk the eggs, nut milk, nutritional yeast and salt and pepper.
Remove the cornbread base form the oven and evenly distribute the broccoli mixture over top of the dish. Carefully top with the egg mixture and bake for 30-45 minutes or until the eggs have set.
Serve cornbread quiche hot and enjoy.