BROCCOLI AND TOMATO QUICHE
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.
Provided by Law School Chef
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
MUSHROOM BROCCOLI QUICHE
I take this dish to many of my family's picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course-and, of course, it's a tasty addition to brunch. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 290 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
ITALIAN BROCCOLI WITH TOMATOES
A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut broccoli florets in 1/2 inch pieces.
- Place broccoli and water in a shallow, round microwave-safe dish.
- Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
- Stir several times- Drain.
- Stir in oregano, pepper, lemon juice and tomato wedges.
- Sprinkle cheese on top.
- Cover and microwave to melt cheese.
- Let stand 2 minutes before serving.
Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
BROCCOLI CHEDDAR QUICHE
Perfect for any summer BBQ!
Provided by hempokempo
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
- Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
- Bake for 45 minutes until the potatoes begin to brown.
- In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
- Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
- Let cool, then serve.
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
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- Preheat oven to 425°F and line a 9-inch pie plate with a store-bought pie crust and crimp the edges. A frozen crust works fine too.
- Melt the butter in a large skillet over medium-low heat. Add the minced onion and cook, stirring occasionally, until soft; about 2 minutes. Add the broccoli, minced garlic, and 1/4 teaspoon of the salt. (See notes on using fresh or frozen broccoli). Increase the heat to medium and cook until the broccoli is fork-tender and any liquid has evaporated. Set aside.
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