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.
Broccoli & Sun-Dried Tomato Quiche Ingredients 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 1/4 cup of the cheese. Bake for about 35 minutes, or until set. Let stand for 15 minutes. Nutrition Information Serves: 6 | Serving Size: 1/6 of dish Per serving: Calories: 394; Total Fat: 31g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Cholesterol: 138mg; Sodium: 652mg; Carbohydrate: 18g; Dietary Fiber: 4g; Sugar: 3g; Protein: 14g Nutrition Bonus: Potassium: 184mg; Iron: 8%; Vitamin A: 29%; Vitamin C: 53%; Calcium: 24%
This recipe is from Homemade in Half the Time, courtesy of Fitbie.com. Fitbie is a diet and fitness destination for eating tips and workout advice to inspire you to reach the next level on your fitness journey. Follow Fitbie on Twitter, Facebook, Pinterest or Instagram.
