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Philly Brunch Quiche

American.foodie's picture
  Pastry 1 (For 1 Crust 10 Inch Pie)
  Cream cheese 8 Ounce, cubed (1 Package)
  Milk 1 Cup (16 tbs)
  Eggs 4 , beaten
  Chopped onion 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon
  Chopped ham 1 Cup (16 tbs)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Dill weed 1⁄4 Teaspoon
  Pepper 1 Dash

On lightly floured surface, roll pastry to 12-inch circle.
Place in 10-inch pie plate.
Turn under edge; flute.
Prick bottom and sides of pastry with fork.
Bake at 400°, 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in margarine.
Add onions and remaining ingredients to cream cheese mixture; mix well.
Pour into pastry shell.
Bake at 350°, 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1932 Calories from Fat 1236

% Daily Value*

Total Fat 139 g214.3%

Saturated Fat 61.6 g307.9%

Trans Fat 0 g

Cholesterol 1118 mg372.7%

Sodium 1179.1 mg49.1%

Total Carbohydrates 50 g16.6%

Dietary Fiber 3.8 g15.1%

Sugars 33.7 g

Protein 105 g210.3%

Vitamin A 119.2% Vitamin C 73.9%

Calcium 61.8% Iron 33.8%

*Based on a 2000 Calorie diet

Philly Brunch Quiche Recipe