Broccoli and Tomato Quiche

Ingredients

  • 1
  • refrigerated
  • pie shell
  • (9-inch)
  • 1
  • refrigerated
  • pie shell
  • + 39 more ingredients
    • (9-inch)
    • 1 (10 ounce) package
    • frozen chopped broccoli
    • 1 (10 ounce) package
    • frozen chopped broccoli
    • ½
    • fresh tomato, chopped
    • ½
    • fresh tomato, chopped
    • 1 cup
    • milk
    • 1 cup
    • milk
    • 3
    • eggs
    • 3
    • eggs
    • 2 tablespoons
    • margarine, melted
    • 2 tablespoons
    • margarine, melted
    • 1 tablespoon
    • flour
    • 1 tablespoon
    • flour
    • 1 teaspoon
    • salt
    • 1 teaspoon
    • salt
    • ½-1 teaspoon
    • pepper
    • ½-1 teaspoon
    • pepper
    • 1 cup
    • shredded
    • cheddar cheese, divided
    • 1 cup
    • shredded
    • cheddar cheese, divided

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. ...

View full recipe at SpringPad

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