Tomato-Broccoli Quiche
Tomato-Broccoli Quiche is an impressive dinner. Made with 1/2 pkg. pie crust mix, 4 c. chopped fresh broccoli, 1 medium sized onion, chopped, 2 tbsp. butter and 2 tbsp. water, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Fix pie crust according to mix directions (or make own).
Cook broccoli and onion in large skillet over medium heat with butter and water just until tender, about 5 minutes.
Remove from heat. Beat cream and eggs together; stir in Swiss cheese, salt, pepper and nutmeg.
Add broccoli mixture.
Combine Parmesan cheese and bread crumbs in small bowl.
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. Sprinkle any remaining cheese mixture on top.
Bake at 375Β° for 60 minutes.
Cool 20 minutes before cutting.
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