Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal. Stir in the green onion. Add in the milk and stir until just combined.
Sprinkle the counter with some extra flour and dump out the dough. Pat into a 1 inch thick round. Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil. Set aside.
Place the heavy cream in a bowl and whisk until peaks form. Fold in the goat cheese and beat until the topping is fluffy.
Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions. Top with remaining half of the biscuit.
We all know that my Grandma Betty was an awesome cook. I’ve featured a few of her recipes her before and this one is another winner.
Now this quiche doesn’t have a crust, so I guess it is more like a frittata. But my G-Betty called it a quiche so that is what I’m sticking with!
This recipe is so versatile. You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa! I like to use Pace. But please make sure it’s at least the medium spicy. The mild is really just for wimps!
The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!
In a small saucepan, cook the onion in the butter. Once the onion in soft stir in the green chilies. Let cool.
As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce. Stir in the cooled onion mixture. Add in the bacon if using.
Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray. Spread the quiche mixture evenly into the pan.
Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore. Let cool slightly before cutting.
For the cherry tomatoes: place the stem side of the tomato down so the tomato will stand up and not roll around. Slice a thin piece off of the bud end of the tomato. Scoop out the insides. (I find using some kitchen scissors to cut the membrane, and then scooping it out with a baby spoon works the best). Place on a paper towel lined cookie sheet, cut side down, to drain. This step can be done up to three days ahead of time.
Combine the bacon, mayo, and green onions. Mixture will be on the thick side. Again using your baby spoon, stuff each tomato with some of the bacon mixture. As much as you can fit in there. Arrange on a serving platter and cover. Refrigerate for a few hours or overnight.