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    You are in: Home / Recipes / Broccoli and Tomato Quiche Recipe
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    Broccoli and Tomato Quiche

    Broccoli and Tomato Quiche. Photo by Law School Chef

    1/1 Photo of Broccoli and Tomato Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Law School Chef's Note:

    Very easy to make, and very yummy! This was a big hit with my boyfriend, even though he's a steak and potatoes kind of guy. I took this from Diana Rattray at About.com: Your guide to Southern Cuisine, and substituted tomatoes for mushrooms.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool.
    3. 3
      Cook broccoli until tender (this can be done in the microwave); drain well.
    4. 4
      Combine milk, beaten eggs, margarine, flour, salt, pepper and 3/4 cup cheese; stir until well blended.
    5. 5
      Sprinkle remaining 1/4 cup of cheese over crust.
    6. 6
      Layer broccoli and tomato on cheese.
    7. 7
      Pour milk and egg mixture over all.
    8. 8
      Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.

    Ratings & Reviews:

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    Nutritional Facts for Broccoli and Tomato Quiche

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 515.1
     
    Calories from Fat 325
    63%
    Total Fat 36.2 g
    55%
    Saturated Fat 13.2 g
    66%
    Cholesterol 196.8 mg
    65%
    Sodium 1157.4 mg
    48%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 1.8 g
    7%
    Protein 18.9 g
    37%

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