This quiche makes a wonderful addition to a brunch buffet of mini muffins and fresh fruit.
1 cup sliced fresh mushrooms
1 clove garlic, minced
2 teaspoons butter or margarine
2 ounces (1/2 cup) shredded Swiss cheese
1 cup cooked chopped broccoli
1 1/3 cups chopped fully-cooked ham
3 large eggs
1 cup milk
2 teaspoons all-purpose flour
1/4 teaspoon white pepper
Dash ground nutmeg
1 (9-inch) unbaked pie crust*
2 tablespoons freshly grated Romano or Parmesan cheese
- In a skillet, over medium-high heat, cook mushrooms and garlic in hot butter until tender.
- Sprinkle cheese evenly in pastry shell; top with mushroom mixture, broccoli and ham.
- In a mixing bowl, combine eggs, milk, flour, pepper and nutmeg; pour into pastry shell. Sprinkle with Romano or Parmesan cheese.
- Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes or until knife inserted halfway between outer edge and center comes out clean. Let stand 10 minutes before serving.
Makes 6 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
Nutritional Information Per Serving (1/6 of recipe): Calories 304 calories Protein 16 grams Fat 16 grams Sodium 626 milligrams Cholesterol 187 milligrams
Recipe provided courtesy of National Pork Board.