Broccoli and Ham Quiche
Source of Recipe
Pampered Chef
List of Ingredients
1/2 package (15 oz) refrigerated
3 eggs
1/2 cup instant mashed potato flakes, divided
1 pkg (9 oz) frozen broccoli spears/florets, thawed& drained
3/4 cup (4 oz) diced cooked deli ham
1 can (10 3/4 oz) reduced fat, reduced sodium condensed cream of celery soup
1 tablespoon Dijon mustard
1 garlic clove, pressed
2 teaspoons pantry all purpose dill mix
3/4 cup ( 3 oz) shredded Swiss or cheddar cheese
8 cherry tomatoes (optional)
additional dill mix (optional)
Recipe
Preheat oven to 400F. Let pie crust stand at room temp. 15 min. Unfold crust onto large grooved cutting board; roll lightly to smooth seams and form and even circle using bakerâ?Ts roller. Place crust in a deep dish baker, pressing dough into bottom and up sides.
Using stainless steel whish, beat eggs in small bowl. Brush pastry crust lightly with some of the egg mixture using a pastry brush.
Sprinkle half of the potato flakes evenly over bottom of crust. Coarsely chop broccoli using food chopper. Dice ham using knife. In a bowl, combine broccoli, ham, soup, mustard, garlic, remaining potato flakes and dill mix; mix well.
Microwave filling on high 4 minutes or until hot. Add egg mixture to broccoli mixture; stir well. Grate cheese using grater. Add to broccoli mixture; mix well. Pour filling in to baker, spreading evenly. Using pastry tool, decoratively flute edge of crust. If desired, cut cherry tomatoes in half using utility knife; arrange, cut sides up, over filling in a circular pattern. Sprinkle tomato halves with additional dill mix, if desired Bake 35-40 minutes or until light golden brown and set in center. Cut into wedges and serve using slice n serve.
Yield 16 servings or 20 sample servings
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