Perfect for supper or brunch, this hearty quiche can be made in just minutes with frozen vegetables and refrigerated pie crusts.
Bake-Off® Contest 42, 2006
Tanya Margala
Newport Beach, California
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1
-
bag (19 oz) frozen roasted potatoes with broccoli & cheese sauce
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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4
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LAND O LAKES® Eggs
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2/3
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cup whipping cream
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7
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slices bacon, cooked, crumbled (about 1/3 cup)
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1
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cup finely shredded Parmesan cheese (4 oz)
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1
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cup finely shredded Cheddar cheese (4 oz)
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1/2
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teaspoon dried basil leaves
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1/2
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teaspoon pepper
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1/4
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teaspoon parsley flakes
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1/8
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teaspoon salt, if desired
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1
-
teaspoon finely chopped fresh chives
Steps
-
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.
-
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 PER SERVING
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%
- Total Carbohydrate
- 23g
- 8%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 16g
- 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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