Tomato-broccoli quiche

Yield: 1 Servings

Measure Ingredient
½ pack Piecrust mix (or, pie crust for single-crust pie)
4 cups Chopped fresh broccoli
1 \N Medium-size onion, chopped (1/2 cup)
2 tablespoons Butter
2 tablespoons Water
1 cup Light cream
2 \N Eggs
½ cup Shredded Swiss cheese (2 ounces)
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Ground nutmeg
1 cup Freshly grated Parmesan cheese
½ cup Packaged bread crumbs
3 \N Medium-size firm tomatoes, thinly sliced

**Makes 8 main dish servings or 20 appetizer servings 1. 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.

2. Cook broccoli and onion, covered, in large skillet over medium heat with butter and water just until tender, about 5 minutes. Remove from heat.

3. Beat cream and eggs together in medium-size bowl; stir in Swiss cheese, salt, pepper, and nutmeg. Add broccoli mixture.

4. Combine Parmesan and bread crumbs in small bowl.

5. To assemble quiche: Sprinkle ⅓ 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.

6. Bake in a moderate oven (375 degrees) for 60 minutes or until top is puffy and knife comes out clean when inserted near center. Cool 20 minutes before cutting. Posted to EAT-L Digest 09 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 9, 1997

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