Tomato-broccoli Quiche – We Love God!

I do not say that sin works for good to an impenitent person. No, it works for his damnation, but it works for good to them that love God… I know you will not draw a wrong conclusion from this, either to make light of sin, or to make bold with sin… If any of God’s people should be tampering with sin, because God can turn it to good; though the Lord does not damn them, He may send them to hell in this life. He may put them into such bitter agonies and soul-convulsions, as may fill them full of horror, and make them draw nigh to despair. Let this be a flaming sword to keep them from coming near the forbidden tree.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss		1	Servings

INGREDIENTS

1/2		Piecrust mix, or pie crust
		for single-crust pie
4	c	Chopped fresh broccoli
1		Medium-size onion, chopped
		1/2 cup
2	T	Butter
2	T	Water
1	c	Light cream
2		Eggs
1/2	c	Shredded Swiss cheese, 2
		ounces
1	t	Salt
1/8	t	Pepper
1/4	t	Ground nutmeg
1	c	Freshly grated Parmesan
		cheese
1/2	c	Packaged bread crumbs
3		Medium-size firm tomatoes
		thinly sliced

INSTRUCTIONS

*Makes 8 main dish servings or 20 appetizer servings  Prepare piecrust
mix following label directions, or make your own  single-crust pastry
recipe. Roll out to a 15x11 inch rectangle on a  lightly floured
surface; fit into an 11x7-inch baking dish. Turn  edges under and press
to sides. Cook broccoli and onion, covered, in  large skillet over
medium heat with butter and water just until  tender, about 5 minutes.
Remove from heat. Beat cream and eggs  together in medium-size bowl;
stir in Swiss cheese, salt, pepper, and  nutmeg. Add broccoli mixture.
Combine Parmesan and bread crumbs in  small bowl. To assemble quiche:
Sprinkle 1/3 cup Parmesan mixture on  bottom of crust. Dip tomato
slices on both sides in Parmesan mixture  and arrange half in a layer
in the crust. Pour broccoli mixture over  tomatoes. Arrange remaining
tomatoes, overlapping, along the long  edges of quiche. Sprinkle any
remaining cheese mixture on top. Bake  in a moderate oven (375 degrees)
for 60 minutes or until top is puffy  and knife comes out clean when
inserted near center. Cool 20 minutes  before cutting. Posted to EAT-L
Digest 09 Mar 97 by "Elizabeth Post"  <millefiore@FUSE.NET> on Mar 9,
1997

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2680 Calories From Fat: 1603 Total Fat: 182.4g Cholesterol: 904.6mg Sodium: 7467.6mg Potassium: 2434.4mg Carbohydrates: 95.5g Fiber: 2.6g Sugar: 24.8g Protein: 169.5g