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Nutritional Guidelines (per serving) | |
---|---|
303 | Calories |
21g | Fat |
15g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 303 |
% Daily Value* | |
Total Fat 21g | 26% |
Saturated Fat 12g | 58% |
Cholesterol 164mg | 55% |
Sodium 448mg | 19% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 9% |
Protein 15g | |
Calcium 333mg | 26% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This broccoli quiche recipe includes cheese and eggs. Made without a crust, it's lighter than the classic quiche. The broccoli is cooked separately and arranged on the baked quiche along with tomato wedges.
Ingredients
- 4 large eggs
- 3 tablespoons all-purpose flour
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 2 cups shredded Cheddar or Swiss cheese
- 1/4 cup sliced green onion
- 1/4 cup chopped pimiento
- 1 package (10 oz.) frozen broccoli spears
- 1 tablespoon soft butter
- 1 medium tomato, cut into wedges
Steps to Make It
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Gather the ingredients.
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In a medium mixing bowl, combine eggs, flour, and seasonings; beat until well blended. Stir in half-and-half; stir in cheese, onion, and pimiento.
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Pour into a lightly buttered 9-inch pie plate.
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Bake in preheated 350 F oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes.
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Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted.
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Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.
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