My fun friend weekend continues.  I don’t want Lauren to ever go back to Singapore!  She can move into my guest room…

Actually, I think she has plans to sneak Henry in her carry-on suitcase and take him home with her.  Hah.  He’ll fit, right?

We went out to dinner last night and came home to watch a movie… but we all started to fall asleep within thirty minutes.  Hugo was so painfully slow.  I’d say that we’re going to finish it today, but I think going for a long walk and sitting by the pool sounds much, much more appealing.

Henry and I were the first ones up, so we got started on breakfast.  We made quiche cornbread – there’s a layer of cornbread on the bottom and veggies and eggs on top.

Zucchini Quiche Cornbread

Ingredients (for 4 servings):

• 2 zucchini
• 1 yellow squash
• 1 and 1/4 cup dry cornbread mix, which should then be prepared according to package directions (i.e. with all the egg, water, milk, oil, etc.)
• 4 eggs
• 1/4 cup milk
• Salt and pepper to taste

Directions:

• Preheat oven to 425 degrees.
• Thinly slice zucchini and squash.  Place in hot wok with a little oil and brown.
• Meanwhile, prepare the cornbread mix according to package directions. 
• Pour cornbread into a greased cast iron dish and bake for 10 minutes at 425.
• Remove cornbread from oven and place browned zucchini and squash on top.
• Combine eggs, milk, and salt and pepper in a small bowl.  Beat thoroughly.
• Pour egg mix on top of zucchini and squash and cornbread.
• Put back in the oven and bake for 20 minutes at 425. 
• Remove from oven and let stand for 5 minutes before slicing into quarters.
• Enjoy!

The original quiche cornbread has broccoli and cheese – it’s tasty, too!  But I really liked the zucch and squash combo in this version. 

Happy Sunday!