Mexican Quiche Cornbread

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I made this dish this afternoon while Henry was eating his lunch.  It was cooling on the stovetop when my dad stopped by, and he immediately said, “I wish I didn’t eat lunch already – what is that?! It looks great.”


Oh, and it was!


Another variation on my beloved Quiche Cornbread – this one is packed with tempeh and Mexican spices.  Quiche Cornbreads are kind of like mullets.  Party on the top, business on the bottom.  Or something.


Other versions: Zucchini Quiche Cornbread, Spinach and Goat Cheese Quiche Cornbread, Basic Broccoli Quiche Cornbread,and Refried Beans Quiche Cornbread.



Mexican Quiche Cornbread


Ingredients (for 3 servings):


  • 1/2 package of tempeh (I used a flax kind)
  • 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.)
  • 5 eggs
  • 1 handful raw spinach, shredded
  • 2 tablespoons pre-made Mexican spices
  • 1/2 cup white onion
  • 1/4 cup water
  • Salt and Pepper to taste




  • Preheat oven to 350 degrees.
  • Prepare the cornbread mix according to package directions.  Make enough mix for 1 1/4 cup dry mix.  I used Bob’s Red Mill mix.
  • Pour into a greased cast iron dish and bake for 15 minutes at 350.
  • Slice tempeh into small bites.  In a hot woke with a little oil, combine tempeh, spices, and onion.  Cook over medium-low until onion begins to wilt.  At this point, put the shredded spinach on top and turn off heat.  Let everything continue to simmer on the stovetop so the spinach wilts.
  • In a small bowl, beat the eggs.
  • Combine the tempeh mix with the eggs.  Pour egg mix on top of cornbread.
  • Put back in the oven and bake for 15 minutes at 350.  Increase temp to 400 degrees and bake for an additional 5 minutes.
  • Remove from oven and let stand for 5 minutes before slicing into thirds.
  • Enjoy!


Munch. Munch. Munch.



  • Andrea @ Run, Eat, Date, Sleep March 12, 2013, 2:48 pm

    Looks amazing! Bookmarking it!

  • Katie @ Peace Love & Oats March 12, 2013, 2:50 pm

    Just another reminder that I NEED to make one of these cornbread quiches! They look so amazing!

  • Sara @ fitcupcaker March 12, 2013, 3:13 pm

    I love quiche. That looks so good!

  • Karen @ Runner Girl Eats March 12, 2013, 3:37 pm

    I always say I Am going to make your quiche and never do. But I really need to because this looks great!!

  • Stephanie @ Food Fit 4 Real March 12, 2013, 5:13 pm

    Thanks for the recipe and the reminder that I want to make this for my family. My son loves cornbread but never eats eggs, so maybe this would entice him!

  • Nina March 12, 2013, 5:22 pm

    What is 1/2 package of tempeh? I get mine from the tempeh shop and they come in 1lb blocks. Is that how all tempeh is packaged, so this calls for 1/2 lb of tempeh?

  • Caitlin March 12, 2013, 6:06 pm

    I have still yet to make a quiche cornbread!! They always look and sound amazing!

  • rebecca @ blueberry smiles March 12, 2013, 6:53 pm

    Looks so good! I need to cook with tempeh more often

  • Babs March 12, 2013, 8:19 pm

    Looks darn tasty!

  • Ashley March 12, 2013, 9:44 pm

    I just Adore your blog and all the things you share! Score on a new veggie based recipe! Thanks!!!

  • Alex @ Raw Recovery March 12, 2013, 10:47 pm

    Ahahahaha “Quiche Cornbreads are kind of like mullets.” Seriously, that made my day. I always appreciate a good mullet joke. Classic.

  • March 12, 2013, 11:36 pm

    I’ve been saying that I’m going to make a quiche for like…months. And I haven’t gotten around to it. It’s pathetic. I need to try this — looks delish 🙂

  • Kirsten March 13, 2013, 4:55 am

    What is Tempeh? I live in finland and while we can get a lot of tofu and soya stuff, I’m not sure I have ever see tempeh.
    Do you think I can find it or is there anything to replace it? Your food looks so yummi and we are trying to eat much more vegetarian – and would love to try your ideas to get better running energy!!

    • Caitlin March 13, 2013, 6:43 am

      It’s a less processed version of tofu. Try tofu or beans. They have morning star meatless crumbles in the freezer section, those would be good.

  • Katie March 13, 2013, 8:28 am

    YUM! This looks amazing! I was wondering how do you “shred” your spinach? Do you just chop it up? Do you leave the stems in? Thanks for sharing!

    • Caitlin March 13, 2013, 9:03 am

      just tear it with my hands, stems and all!

  • Kristina @Run and Assimilate March 13, 2013, 10:54 am

    Looks so good!

  • LadyG March 13, 2013, 12:16 pm

    Hmmm, yummy!
    I’m a big fan of mexican food, but the standard dishes are way too heavy (I look at you, burrito that keeps me awake at night!).
    I’ll make sure to try this in the coming days…

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