| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Piecrust mix (or, pie crust for single-crust pie) |
| 4 |
c |
Chopped fresh broccoli |
| 1 |
|
Medium-size onion, chopped (1/2 cup) |
| 2 |
tb |
Butter |
| 2 |
tb |
Water |
| 1 |
c |
Light cream |
| 2 |
|
Eggs |
| 1/2 |
c |
Shredded Swiss cheese (2 ounces) |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
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
1. 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.
2. Cook broccoli and onion, covered, in large skillet over medium heat with
butter and water just until tender, about 5 minutes. Remove from heat.
3. Beat cream and eggs together in medium-size bowl; stir in Swiss cheese,
salt, pepper, and nutmeg. Add broccoli mixture.
4. Combine Parmesan and bread crumbs in small bowl.
5. 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.
6. 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 A. Post"
<millefiore@FUSE.NET> on Mar 9, 1997
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