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Broccoli Quiche

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Broccoli Quiche has a smoother taste. Broccoli Quiche can be tried well with egg lovers. Butter enhances the taste of Broccoli Quiche.
Ingredients
  Broccoli florets 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Onions 1 Cup (16 tbs), chopped
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Mozzarella cheese 2 Cup (32 tbs), grated
  Eggs 2 Small, beaten
  Commercial crescent roll dough packet 1 , thawed
  Dijon mustard 2 Teaspoon
Directions

Preheat oven to (190 °C).
In a saucepan filled with lightly salted boiling water, blanch broccoli 1 minute.
Remove from saucepan.
Immerse in a bowl of ice cold water.
Drain well.
Set aside.
In a frying pan, melt margarine.
Saute onions.
Season with mixed herbs, salt and pepper, stirring well.
Set aside.
In a bowl, mix broccoli, Mozzarella and eggs.
Add onion mixture.
Set aside.
Line a quiche mold or pie pan with crescent dough.
Be sure to cover sides in order to form a lip.
Brush with mustard.
Pour broccoli mixture into pan.
Bake in oven 20 minutes or until a knife inserted in the middle comes out clean.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1424 Calories from Fat 964

% Daily Value*

Total Fat 110 g168.5%

Saturated Fat 63.1 g315.3%

Trans Fat 0 g

Cholesterol 631.1 mg210.4%

Sodium 2719.3 mg113.3%

Total Carbohydrates 43 g14.3%

Dietary Fiber 4.7 g18.8%

Sugars 10.3 g

Protein 77 g154.2%

Vitamin A 331.5% Vitamin C 631.4%

Calcium 152.9% Iron 46.3%

*Based on a 2000 Calorie diet

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Broccoli Quiche Recipe