BROCCOLI & SUN-DRIED TOMATO QUICHE

Prepare a brunch-worthy quiche using this recipe from Homemade in Half the Time featuring 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.



Ingredients for servings

    Quiche

  • 1 deep dish frozen pie shell (9 inch wide)

  • 5 ounces bagged broccoli florets (approx. 2 cups), coarsely chopped in food processor

  • 0.5 cup chopped onion

  • 3 tablespoons olive oil

  • 0.5 teaspoon salt

  • 0.5 teaspoon ground black pepper

  • 0.5 teaspoon paprika

  • 1 cup half and half

  • 0.25 cup pre-chopped, oil packed sun-dried tomatoes

  • 1 cup shredded Parmesan-Romano-Asiago cheese blend divided, (approx. 4 ounces)

  • 3 large eggs

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.

  • Pour the filling into the reserved pie shell. Sprinkle with the remaining 0.25 cup of the cheese. Bake for about 35 minutes, or until set. Let stand for 15 minutes.

Clap if you liked this recipe!
4.5 40
-->