Italian Quiche

Italian Quiche

Tiffanie

"A easy to reheat treat in the morning! Cook it for Sunday breakfast and snack on it all week long."
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Ingredients

90 min servings
Serving size has been adjusted!
Original recipe yields 8 servings



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Directions

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  1. 1. Heat oven to 450
  2. 2. In large bowl, combine flour and 1/3 c cold butter--cut in butter w pastry blender until mixture resembles coarse crumbs. Add cold water 1 tsp at a time until dough is moistened. Shape into ball.
  3. 3. On a lightly floured surface, roll dough into 12 inch circle, Press into 9 inch glass pie plate. Line crust w aluminum foil and pie weights. (I didn't line w foil or use pie weights, but you may)
  4. 4. Bake 6-8 minutes or until edges light brown. remove weights. sprinkle bottom of crust w half of the grated cheese.
  5. 5. Reduce oven temp to 375 deg
  6. 6. Melt 2 tblsp butter in large skillet over medium heat. Add green onion and broccoli, cook until soft. Add mushrooms and stirring occasionally until lightly browned. Remove from heat.
  7. 7.In large bowl stir together Real Egg Product, cream, half of the tomatoes, and mushroom mixture. Pour into pie crust. Sprinkle w basil.
  8. 8. Bake 30-35 minutes or until knife inserted in center comes out clean.
  9. 9. sprinkle with the rest of the tomatoes and shredded parm cheese.

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