Broccoli And Cheddar Quiche Recipe
Brunch. So, is it breakfast or lunch? It's a little bit of both and a great time to entertain! Tracy Metro for the Kraft Kitchens shares recipes and creative ideas for throwing a classic Sunday brunch.
Ingredients
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 cup each: chopped onions and broccoli | ||
| Eggs | 5 Small | |
| Miracle Whip dressing | 1/3 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| 1 cup KRAFT Shredded Sharp Cheddar Cheese | ||
| 1 frozen deep-dish pie crust (9 inch) | ||
Directions
1. PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside.
2. BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.
3. BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.
Tips
Serving Suggestion
Serve this easy-to-make any-night quiche with a mixed salad to round out the meal.
Special Extra
For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie shell.
2. BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.
3. BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.
Tips
Serving Suggestion
Serve this easy-to-make any-night quiche with a mixed salad to round out the meal.
Special Extra
For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie shell.
Chef
