Serves: 8
Total Calories: 178

CRUST
3 cups cornbread stuffing mix
3/4 cup hot water
3 tablespoons melted butter or margarine
FILLING
2 tablespoons butter or margarine
1 bunch green onion chopped coarsely
8 ounces fresh mushrooms sliced
3 eggs beaten
1 1/2 cups cream or milk
1 cup grated Swiss or Monterey Jack cheese
salt to taste
freshly ground black pepper to taste
ground nutmeg to taste

1. Preheat the oven to 350°F. Very lightly spray a 9-inch quiche pan or deep-dish pie pan with nonstick cooking spray and set aside.

2. To prepare the crust, combine the stuffing mix, hot water, and butter or margarine in a medium-sized bowl. Press the mixture against the bottom and sides of the prepared pan and bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool.

3. To prepare the filling, place the butter or margarine in a large skillet and melt over medium heat. Add the green onions and mushrooms and sauté for about 5 minutes, or until the vegetables are soft. Set aside.

4. Combine all of the remaining filling ingredients in a large bowl. Stir in the sautéed vegetables.

5. Spoon the filling mixture into the cooled crust, and place on a flat baking pan to catch any spills. Bake for 45 to 50 minutes, or until the quiche seems set when shaken and a knife inserted near the edge comes out clean. Slice into thin appetizer- size slices or into entrée-size wedges.

Nutritional Facts:

Serves: 8
Total Calories: 178
Calories from Fat: 121

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie