Tomato and Broccoli Quiche
The hot heavy days of August help to ripen Ontario tomatoes which are so abundant at this time of year. Try them with broccoli in this variation on a classic French quiche. It's an excellent main course for a relaxed Sunday brunch.
- Course Main Dishes
- Prep. Time 25 mins
- Cooking Time 35 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Sauté onions, mushrooms in butter. Fry bacon until crisp; drain and crumble.
Cream together cheeses; blend in milk. Add beaten eggs. Fold in broccoli, bacon, bread crumbs, onions and mushrooms. Season to taste. Pour into pastry-lined shell. Arrange tomato slices around outer edge.
Bake at 425 °F (220 °C) for 10 min. Lower temperature to 350 °F (180 °C) and bake 25 min longer. Let stand 10 min before serving.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 473 CaloriesProtein: 21 g
Carbohydrate: 31 g
Fat: 30 g
Fibre: 2.8 g
Sodium: 1263 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
20 %
/
217
mg
Vitamin B12:
51 %
Selenium:
49 %
Vitamin C:
48 %
Folate:
44 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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From the 1981 Milk Calendar
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