23 October, 2013
Broccoli Cheddar Jack QuichePosted in : Brunch on by : ls Tags: Easy, Eggs, Low Fat, Low Salt, Quiche, Quick
Pillsbury Roll out Pie Crust
1 cup chopped partially cooked broccoli, fresh or frozen
6 large eggs beaten or 3 eggs + 6 egg whites
1 15 oz can evaporated skim milk
1 cup low fat shredded cheddar/monterey jack cheese
1 tsp dijon mustard
salt & pepper to taste (we watch our salt, so I eliminate the salt. The cheese and the mustard have salt and eggs naturally have salt also)
Preheat oven to 425 degrees.
Place pie crust in deep dish pie pan. I usually use glass pyrex pie pans. Flute edges anyway you like. Place broccoli in unbaked shell, then sprinkle cheddar/monterey jack cheese.
Beat eggs with evaporated skim milk, dijon mustard, pepper and pour into the pie crust. Put a collar of aluminum foil around pie crust edge and place in oven.
Bake 15 minutes at 425 degrees, then lower heat to 350 degrees and bake for another 20-35 minutes. You can remove the aluminum collar about 10 min before end of baking. Quiche is done when center is not wet and it puffs in middle. Serve warm or room temperature.
With a green salad, fresh fruit, this is a delightful quick brunch item or dinner item! Enjoy!