Prepare a brunch-worthy quiche using this recipe fromHomemade in Half the Timefeaturing a trick that will take the mess out of making quiches! Tangy sun-dried tomato and tender broccoli florets are deliciously set in the creamy quiche base. Serve with a side of fruit for a well-balanced brunch.
Broccoli & Sun-Dried Tomato Quiche
Ingredients
- 1 (9 inch wide) deep dish frozen pie shell
- 5 ounces (approx. 2 cups) bagged broccoli florets, coarsely chopped in food processor
- 1/2 cup chopped onion
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2茶匙辣椒粉
- 1 cup half and half
- 1/4 cup pre-chopped, oil packed sun-dried tomatoes
- 1 cup (approx. 4 ounces) shredded Parmesan-Romano-Asiago cheese blend, divided
- 3个大鸡蛋
Directions
Preheat the oven to 400°F. Bake the pie shell for 8 minutes, occasionally pricking with a fork to deflate any air bubbles, or until lightly colored. Remove the shell and set aside.
Reduce the oven temperature to 350°F. Meanwhile, in an 8 inch x 8 inch microwaveable baking dish, combine the broccoli, onion, oil, salt, pepper, and paprika. Cover with plastic wrap, leaving a small corner vent. Microwave on high power, stirring once, for 3 minutes, or until sizzling. Remove. Add the half-and-half, tomatoes, and 3/4 cup of the cheese. Add the eggs, one at a time, beating with a fork after each addition.
将馅料倒入保留的馅饼外壳中。撒上剩余的1/4杯奶酪。烘烤约35分钟，或直到凝固为止。静置15分钟。
Nutrition Information
Serves: 6|服务尺寸：1/6盘
Per serving:Calories: 394; Total Fat: 31g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Cholesterol: 138mg; Sodium: 652mg; Carbohydrate: 18g; Dietary Fiber: 4g; Sugar: 3g; Protein: 14g
Nutrition Bonus:Potassium: 184mg; Iron: 8%; Vitamin A: 29%; Vitamin C: 53%; Calcium: 24%
This recipe is fromHomemade in Half the Time, courtesy ofFitbie.com. Fitbie is a diet and fitness destination for eating tips and workout advice to inspire you to reach the next level on your fitness journey. Follow Fitbie onTwitter,Facebook,PinterestorInstagram.
