Tomato-broccoli Quiche
| 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
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Nutrition (calculated from recipe ingredients)
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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