Broccoli and Ham Quiche

1/2 package (15 oz) refrigerated
3 eggs
1/2 cup instant mashed potato flakes, divided
1 package (9 oz) frozen broccoli spears or florets, thawed and drained
3/4 cup (4 oz) diced cooked deli ham
1 can (10 3/4 oz) reduced fat, reduced sodium condensed cream of celery soup
1 tablespoon Dijon mustard
1 garlic clove, pressed
2 teaspoons pantry all purpose dill mix
3/4 cup ( 3 oz) shredded Swiss or cheddar cheese
8 cherry tomatoes (optional)
additional dill mix (optional)

Preheat oven to 400° F. Let pie crust stand at room temperature 15 minutes. Unfold crust onto a cutting board; roll lightly to smooth seams and form and even circle using baker’s roller. Place crust in a 9 inch round pan, pressing dough into bottom and up sides.

Beat eggs in small bowl. Brush pastry crust lightly with some of the egg mixture using a pastry brush.

Sprinkle half of the potato flakes evenly over bottom of crust. Coarsely chop broccoli using food chopper. Dice ham using knife.

In a bowl, combine broccoli, ham, soup, mustard, garlic, remaining potato flakes and dill mix; mix well.

Microwave filling on high 4 minutes or until hot. Add egg mixture to broccoli mixture; stir well. Grate cheese using grater. Add to broccoli mixture; mix well. Pour filling in to baker, spreading evenly. Decoratively flute edge of crust.

If desired, cut cherry tomatoes in half; arrange, cut sides up, over filling in a circular pattern. Sprinkle tomato halves with additional dill mix, if desired

Bake 35-40 minutes or until light golden brown and set in center. Cut into wedges and serve using slice n serve.

Yield 16 servings