CORNBREAD QUICHE SQUARES

1 (11 oz) pkg refrigerated cornbread twist dough
1 (10 1/2 oz) can asparagus, drained and cut into 1-inch pieces
1 (2 oz) jar pimiento, drained and diced
2 green onions, sliced
1 cup half and half
1 tsp dry mustard
1/4 tsp ground ginger
1/4 tsp crushed red pepper
5 eggs or equivalent egg substitute
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees F.

Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal.

Bake at 375 degrees F for 5 minutes (dough will look underdone.) Remove from oven.

Spoon asparagus, pimiento and onions evenly over crust.

In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and eggs; mix well. Pour over crust. Sprinkle cheeses evenly over egg mixture.

Bake at 375 degrees F for 20 to 30 minute or until knife inserted in center comes out clean.

Cut into squares. Serve warm.

SOUTHWEST VARIATION:
Substitute roasted and diced zucchini for the asparagus. Serve with a chunky, fresh salsa.

Makes 24 appetizers
Source: Pillsbury January 1994: Appetizers and Snacks (#155)