CHEDDAR BROCCOLI QUICHE

Cheddar Broccoli Quiche image

This savory quiche is a snap to create with a convenient pastry shell crust and a can of broccoli and cheese soup. Pair it with fresh fruit at breakfast or lunch.

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 sheet refrigerated pie pastry
1 cup shredded cheddar cheese, divided
6 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli and cheese soup, undiluted
2/3 cup milk

Steps:

Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., Reduce oven setting to 350°. Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine eggs, soup and milk. Pour into crust. Cover edges loosely with foil. Bake 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 238 calories, Fat 15g fat (8g saturated fat), Cholesterol 182mg cholesterol, Sodium 242mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.