Broccoli and Tomato Quiche |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very easy to make, and very yummy! This was a big hit with my boyfriend, even though he's a steak and potatoes kind of guy. I took this from Diana Rattray : Your guide to Southern Cuisine, and substituted tomatoes for mushrooms. Ingredients:
1 refrigerated pie shell (9-inch) |
1 (10 ounce) package frozen chopped broccoli |
1/2 fresh tomato, chopped |
1 cup milk |
3 eggs |
2 tablespoons margarine, melted |
1 tablespoon flour |
1 teaspoon salt |
1/2-1 teaspoon pepper |
1 cup shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 375 degrees.
2. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool.
3. Cook broccoli until tender (this can be done in the microwave); drain well.
4. Combine milk, beaten eggs, margarine, flour, salt, pepper and 3/4 cup cheese; stir until well blended.
5. Sprinkle remaining 1/4 cup of cheese over crust.
6. Layer broccoli and tomato on cheese.
7. Pour milk and egg mixture over all.
8. Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.
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