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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.8
  • Total Fat: 25.8 g
  • Cholesterol: 227.1 mg
  • Sodium: 550.6 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.8 g

View full nutritional breakdown of Broccoli and Cheddar Cheese Quiche with Garlic calories by ingredient
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Broccoli and Cheddar Cheese Quiche with Garlic

Submitted by: NONSPURIOUS

Introduction

We modified this recipe by using half and half instead of whole cream and added a red pepper. We further modified it by cutting the half and half by a third down to 1 cup instead of 1.5 cups. We modified this recipe by using half and half instead of whole cream and added a red pepper. We further modified it by cutting the half and half by a third down to 1 cup instead of 1.5 cups.
Number of Servings: 6

Ingredients

    10 ounces of broccoli (1 small head)
    1 medium red bell pepper
    2 large garlic cloves
    6 large eggs
    1 Cup Half and Half
    1/4 tsp. grated nutmeg
    1/4 tsp. cayene pepper
    1/4 tsp. salt
    5 ounces of extra sharp cheddar cheese, shredded
    1/4 cup parmesan cheese, shredded

    1 9 inch ready to bake pie shell

Directions

Pre-cook pie crust according to package directions. Pre-cook broccoli florets for 4 minutes in boiling water, drain well. Dice red pepper. Press garlic. Wisk eggs, half and half, spices, salt and pressed garlic in a large bowl. Fill pre-baked shell with broccoli and red pepper. Pour custard over the veggies. Sprinkle cheese on top. Bake at 375 until custard sets 45 - 50 minutes. Cool for 20 minutes.

Serving Size: Six servings per 9" pie






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