BROCCOLI QUICHE
My mother passed down this broccoli quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave later. -Bridget Corbett, Valdosta, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 622 calories, Fat 53g fat (24g saturated fat), Cholesterol 214mg cholesterol, Sodium 698mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
CARROT CRUST BROCCOLI QUICHE
The recipe is for families who eat gluten-free quiche.
Provided by Cut Out the Creativity
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
- Bake in the preheated oven until crust is dry and firm, about 20 minutes.
- Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
- Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.3 g, Cholesterol 102.6 mg, Fat 22.7 g, Fiber 4.7 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 313.4 mg, Sugar 4.7 g
BROCCOLI QUICHE IN POTATO CRUST
Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!
Provided by BumblingBs
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
- Coat a 9 inch deep-dish pie pan with cooking spray.
- Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
- Pour the broccoli mixture over the crust.
- Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 770.5, Carbohydrate 28, Fiber 5.7, Sugar 3.7, Protein 22.9
CARROT-PARMESAN QUICHE
This fabulous four-cornered quiche is the perfect centerpiece for an Easter or spring-equinox brunch. You can blind-bake the puff pastry the day before, and the filling is a mix of carrot purée and eggs cut with garlic, olive oil, and Parmesan to skew it more savory.
Provided by Lauryn Tyrell
Time 2h5m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides. On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
- Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again). Continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes. (Crust can be kept at room temperature, loosely covered, up to 1 day.)
- Reduce oven temperature to 375°. Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes. Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups). Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
- Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack. Top with salad just before serving.
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
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