I didn't exactly follow the Weight Watcher guidelines on this recipe. but I will note my changes with an **. This is a pretty easy recipe to make.
Tomato Broccoli Quiche by Weight Watchers
Ingredients
2 t olive oil
1 onion, chopped
1 garlic clove, minced
1 10 oz. box frozen chopped broccoli, thawed
1 9 inch refrigerated pie crust ** (I used my favorite homemade pie crust recipe)
3/4 fat free evaporated milk ** (I didn't have "fat-free" evaporated milk)
2 large eggs
1 egg white
1/4 cup fat free sour cream ** (didn't have fat free)
salt and pepper to taste
1/2 cup shredded reduced fat Swiss cheese ** I just can't find reduced fat cheese
2 roma tomatoes, thinly sliced
1 T Parmesan cheese
1 t dried thyme
Directions:
If you are making your own pie crust, have that ready before you start preparing the quiche ingredients, otherwise roll out a single pie crust into a 9 inch pie plate.
Preheat the oven to 375.
In a large skillet, heat the olive oil and add the onion and garlic (nothing smells better than onion and garlic cooking together!!) for about 5 minutes.
Add the broccoli and cook for another 2 minutes. Remove from heat and set aside.
Add the evaporated milk, eggs, egg white, sour cream, salt and pepper in a medium bowl and mix until blended.
Sprinkle the Swiss cheese over the bottom the pie crust.
Top that with broccoli mixture, spreading it evenly, Then pour the egg mixture over that.
Slice the roma tomatoes in thin slices and arrange them in a decorative pattern on top of the quiche. Sprinkle with the Parmesan cheese and thyme.
Bake for about 35 to 40 minutes, until a knife inserted into the quiche comes out clean.
Entire Recipe:
Tomato Broccoli Quiche by Weight Watchers
Ingredients
2 t olive oil
1 onion, chopped
1 garlic clove, minced
1 10 oz. box frozen chopped broccoli, thawed
1 9 inch refrigerated pie crust ** (I used my favorite homemade pie crust recipe)
3/4 fat free evaporated milk ** (I didn't have "fat-free" evaporated milk)
2 large eggs
1 egg white
1/4 cup fat free sour cream ** (didn't have fat free)
salt and pepper to taste
1/2 cup shredded reduced fat Swiss cheese ** I just can't find reduced fat cheese
2 roma tomatoes, thinly sliced
1 T Parmesan cheese
1 t dried thyme
Directions:
If you are making your own pie crust, have that ready before you start preparing the quiche ingredients, otherwise roll out a single pie crust into a 9 inch pie plate.
Preheat the oven to 375.
In a large skillet, heat the olive oil and add the onion and garlic (nothing smells better than onion and garlic cooking together!!) for about 5 minutes.
Add the broccoli and cook for another 2 minutes. Remove from heat and set aside.
Add the evaporated milk, eggs, egg white, sour cream, salt and pepper in a medium bowl and mix until blended.
Sprinkle the Swiss cheese over the bottom the pie crust.
Top that with broccoli mixture, spreading it evenly, Then pour the egg mixture over that.
Slice the roma tomatoes in thin slices and arrange them in a decorative pattern on top of the quiche. Sprinkle with the Parmesan cheese and thyme.
Bake for about 35 to 40 minutes, until a knife inserted into the quiche comes out clean.
ENJOY!!!
Comments:
Oh yes, this was good! It was hit with both of my resident experts. And my husband thought you could add almost anything to it and it would still be good. I agreed - pepperoni, spinach, etc., etc., etc. And the great thing about the recipe is that it is so easy to make!
