Tomato And Broccoli Quiche Recipes

TOMATO QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI AND TOMATO QUICHE

Steps:

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

TOMATO AND BROCCOLI QUICHE

Steps:

• 1. Prick pie crust and bake at 400°F for 12 min 2. Saute onion and broccoli in butter and broth until tender. 3. Beat milk and eggs. Add salt, pepper, nutmeg, and Swiss cheese, then add broccoli and onion. 4. Combine Parmesan cheese and bread crumbs in shallow bowl. 5. Sprinkle 1/3 of crumb mixture into pie crust, then dip tomato slices in the remaining mixture. 6. Arrange half of tomato slices in bottom of crust, then pour egg mixture over. Add remaining tomatoes on top and sprinkle with remaining crumb mixture. 7. Bake at 325°F for 1 hr or until knife comes out clean. Cool 20 min before serving