Corn Quiche'n with Avocado Frosting
I love this recipe. I mean, I really love this recipe. It's like a corn muffin and quiche in one and it tastes fabulous. My five year old licked the frosting off first just like she does with cupcakes. My two year old turned her nose up at first but in the end liked it. They make a great protein-packed addition to any meal (we had them for dinner with black beans and rice) or an easy breakfast. Did I mention they are crazy easy to make?!
Corn Quiche'ns with Avocado Frosting
2/3 cup Corn (I use frozen, defrosted)
6 large Eggs
1/2 tsp Sea Salt
1/2 tsp Hot Sauce (optional)
1 tsp Honey
1/4 cup Red Pepper (chopped)
1 tbsp Chives (chopped)
1 RIPE Avocado
1 tsp Lime Juice
pinch Sea salt
Preheat the oven to 350 degrees(f). Grease or line a 12 cup muffin tin (we greased with coconut oil) to prevent sticking. Puree the corn in a blender or food processor for a minute. Add the eggs, salt, hot sauce and honey and blend for another minute until well combined. Add the red pepper and chives and pulse a few times just to combine. Pour mixture into muffin cups (about 1/2 to 2/3 full). Bake for 15-20 minutes. Make the frosting while they cool. Slice the avocado in half and twist apart, remove the seed and scoop the green goodness from the skin, it should be pretty soft but not brown. Mash in a bowl with the lime juice and salt until well combined. Top the warm quiche'ns with a dollop of avocado frosting, kids love helping with this part. Enjoy!