Recipe: Tomato-Broccoli Quiche (using fresh broccoli, Swiss cheese and parmesan)
Breakfast and BrunchTOMATO-BROCCOLI QUICHE
1/2 package piecrust mix (or pie crust for single-crust pie)
4 cups chopped fresh broccoli
1 medium-size onion, chopped (1/2 cup)
2 Tablespoons butter
2 Tablespoons water
1 cup light cream
2 eggs
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1/2 cup packaged bread crumbs
3 medium-size firm tomatoes, thinly sliced
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; set aside.
Beat cream and eggs together in medium-size bowl; stir in Swiss cheese, salt, pepper, and nutmeg. Add broccoli mixture; set aside.
Combine Parmesan and bread crumbs in small bowl.
To assemble the 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 F) for 60 minutes or until top is puffy and knife comes out clean when inserted near center. Cool 20 minutes before cutting.
Makes 8 main dish servings or 20 appetizer servings
1/2 package piecrust mix (or pie crust for single-crust pie)
4 cups chopped fresh broccoli
1 medium-size onion, chopped (1/2 cup)
2 Tablespoons butter
2 Tablespoons water
1 cup light cream
2 eggs
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1/2 cup packaged bread crumbs
3 medium-size firm tomatoes, thinly sliced
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; set aside.
Beat cream and eggs together in medium-size bowl; stir in Swiss cheese, salt, pepper, and nutmeg. Add broccoli mixture; set aside.
Combine Parmesan and bread crumbs in small bowl.
To assemble the 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 F) for 60 minutes or until top is puffy and knife comes out clean when inserted near center. Cool 20 minutes before cutting.
Makes 8 main dish servings or 20 appetizer servings
MsgID: 3155139
Shared by: Betsy at Recipelink.com
In reply to: Recipe: July 2013 Daily Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: July 2013 Daily Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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