Tomato and Broccoli Quiche

This recipe is taken from the 1981 Milk Calendar. The hot heavy days of August help to ripen Ontario tomatoes which are so abundant at this time of year. Try them with broccoli in this variation on a classic French quiche. It's an excellent main course for a relaxed Sunday brunch.

  • Prep: 25 min
  • Cooking: 35 min
Yields 6 servings
tomato and broccoli quiche

Ingredients

  • 1 9-inch (23 cm) unbaked pie crust
  • 1 large onion chopped
  • 1/2 cup (125 mL) mushrooms sliced
  • 1/2 tsp (2 mL) dried oregano
  • Salt and pepper to taste
  • 2 tbsp (30 mL) butter
  • 8 slices of bacon diced
  • 4 oz (125 g) Canadian Cream cheese
  • 1/2 cup (125 mL) Canadian Parmesan cheese grated
  • 1 cup (250 mL) Milk
  • 3 eggs beaten
  • 1 cup (250 mL) broccoli blanched and chopped
  • 1/2 cup (125 mL) soft bread crumbs (1 slice)
  • 4 tomatoes sliced

Preparation

Prick pastry all over with fork; line with foil and weigh down with pie weights or dried beans. Bake in 400 ºF (200 ºC) oven for 15, 20 minutes or until lightly browned. Remove from oven; cool.

Sauté onions, mushrooms in butter. Cook bacon until crisp; drain and crumble.

Cream together cheeses; blend in milk. Add beaten eggs. Fold in broccoli, bacon, bread crumbs, onions and mushrooms. Season to taste. Pour into cooled pie crust. Arrange tomato slices around outer edge.

Bake at 350 °F (180 °C) for 30 min or until set and golden. Let stand 10 min before serving.

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Nutrition

Nutritional Information

per serving
Energy: 473 Calories
Protein: 21 g
Carbohydrate: 31 g
Fat: 30 g
Fibre: 2.8 g
Sodium: 1263 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 217 mg
Vitamin B12: 51 %
Selenium: 49 %
Vitamin C: 48 %
Folate: 44 %