I have an amazing recipe to share with you – a twist on two of my favorite dishes, Cornbread Quiche and Santa Fe Casserole.

Half-quiche, half-cornbread, this recipe is all about the spicy flavor.  It is also my entry into Foodbuzz’s Pace Salsa recipe contest.  The salsa was given to me as a free product to try and review on the blog.

Enough talk, let’s get down to business!

Ingredients:

• 1 cup of dry cornbread mix + all necessary ingredients to prepare according to package directions
• 1 zucchini
• 5 eggs
• 1/4 cup hummus
• 1/4 cup + 2 tablespoons Pace salsa
• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Prepare cornbread mix according to package directions.
• Using a vegetable peeler, peel away most of the zucchini into strips.  Don’t worry about peeling the seedy inside.  Use a knife to chop the strips into smaller pieces.

• Combine zucchini and cornbread mix in a small bowl.  Grease a cast iron skillet and pour mix in.

• Cook for 10 minutes and remove from oven.  Cornbread should be golden but not browned.
• In a small bowl, combine eggs, Pace salsa, and hummus.  Add salt and pepper to taste.
• Pour egg mix on top of cornbread, place back in oven, and cook for 20 minutes.
• Remove, let stand, and slice into four portions.
• Serve with some more salsa!

The cornbread serves as a crust – if you want a higher cornbread to egg ratio, simply add more cornbread and cook the cornbread a bit longer.  The hummus achieves a cheesy texture without the added dairy.

I LOVED this recipe and promptly ate 2 slices!  It would be perfect for brunch, lunch, or even dinner.