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Broccoli, Potato and Bacon Quiche

Prep 20 min
Total 60 min
Ingredients 12
Servings 8

Perfect for supper or brunch, this hearty quiche can be made in just minutes with frozen vegetables and refrigerated pie crusts. MORE+ LESS-

By Pillsbury Kitchens

January 5, 2011

Bake-Off® Contest 42, 2006

Tanya Margala

Newport Beach, California

Ingredients

bag (19 oz) frozen roasted potatoes with broccoli & cheese sauce

box Pillsbury™ refrigerated pie crusts, softened as directed on box

LAND O LAKES® Eggs

2/3

cup whipping cream

slices bacon, cooked, crumbled (about 1/3 cup)

cup finely shredded Parmesan cheese (4 oz)

cup finely shredded Cheddar cheese (4 oz)

1/2

teaspoon dried basil leaves

1/2

teaspoon pepper

1/4

teaspoon parsley flakes

1/8

teaspoon salt, if desired

teaspoon finely chopped fresh chives

Steps

Hide Images

1

Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
2

Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
3

In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.
4

Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 13g 66% Trans Fat 0g
Cholesterol: 160mg; 53%
Sodium: 860mg; 36%
Potassium: 100mg; 3%
Total Carbohydrate: 23g; 8%
Dietary Fiber 1g 4% Sugars 3g
Protein: 16g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 30%; 30%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;