A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
No-Crust Broccoli Quiche
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- #65049
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 eggs
3 tablespoons all-purpose flour
1/2 teaspoon oregano
1/8 teaspoon black pepper
1 1/2 cup half and half
2 cups Cheddar or Swiss cheese, shredded
1/4 cup green onion, sliced
1/4 cup pimiento, chopped (optional)
1 package (10 ounce size) frozen broccoli spears
1 tablespoon soft butter
1 medium tomato, cut into wedges
directions
In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended. Stir in half-and-half; stir in cheese, onion and pimiento. Pour into a lightly buttered 9-inch pie plate.
Bake in preheated 350 degrees F oven for 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes.
Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted.
Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.
added by
amandagrace
nutrition data
Nutritional data has not been calculated yet.
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