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  1. Barbie and her husband raise chickens, so they eat a lot of eggs. But the real inspiration for this quiche came from another source close by. “We joke about this because it’s a basic quiche. However, I was out of ingredients that your basic quiche calls for,” says Barbie, “so I improvised and used what we had in the fridge.” Accompany the quiche with a green salad and a baguette.

  2. Dough for 1 (9-inch) pie crust 1 tablespoon butter 3 medium onions, chopped 2 cups fresh or frozen broccoli florets 1 tablespoon minced garlic 5 eggs 3/4 cup garden vegetable cream cheese (6 oz.), softened 4 slices deli ham (6 oz.), chopped 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 tablespoon shredded Parmesan cheese 1 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1. Heat oven to 400°F. On lightly floured surface, roll dough into 11-inch round; place in 9-inch pie pan. Trim overhang to 1/2 inch; fold under. Flute edges. Bake 8 to 10 minutes or until barely golden brown. Reduce oven temperature to 350°F.

  3. Melt butter in large nonstick skillet over medium heat. Cook onions 5 to 6 minutes or until softened, stirring frequently. Add broccoli; reduce heat to medium-low. Cover and cook 4 to 5 minutes or until crisp-tender. Add garlic; cook and stir 30 seconds. Remove from heat; cool.

  4. Beat eggs in medium bowl at medium speed until blended. Beat in cream cheese until almost smooth. Stir in all remaining ingredients. Stir in onion mixture. Pour into pie crust.

  5. Bake at 350°F. for 45 to 50 minutes or until puffed on edges and knife inserted in center comes out clean. (Cover edges of crust with foil if browning too quickly.) Let stand 10 minutes before slicing.

  6. servings PER SERVING: 475 calories, 31.5 g total fat (16.5 g saturated fat), 24 g protein, 24.5 g carbohydrate, 245 mg cholesterol, 1005 mg sodium, 2.5 g fiber


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