Broccoli and Ham Quiche
½ package (15 oz) refrigerated
½ cup instant mashed potato flakes, divided
1 package (9 oz) frozen broccoli spears or florets, thawed and drained
¾ cup (4 oz) diced cooked deli ham
1 can (10 ¾ oz) reduced fat, reduced sodium condensed cream of celery soup
1 tablespoon Dijon mustard
1 garlic clove, pressed
2 teaspoons pantry all purpose dill mix
¾ cup ( 3 oz) shredded Swiss or cheddar cheese
8 cherry tomatoes (optional)
additional dill mix (optional)
Preheat oven to 400° F. Let pie crust stand at room temperature 15 minutes. Unfold
crust onto a cutting board; roll lightly to smooth seams and form
and even circle using baker’s roller. Place crust in a 9 inch round pan, pressing
dough into bottom and up sides.
Beat eggs in small bowl. Brush pastry crust lightly
with some of the egg mixture using a pastry brush.
Sprinkle half of the potato flakes evenly over bottom of crust. Coarsely chop
broccoli using food chopper. Dice ham using knife.
In a bowl, combine broccoli,
ham, soup, mustard, garlic, remaining potato flakes and dill mix; mix well.
Microwave filling on high 4 minutes or until hot. Add egg mixture to broccoli
mixture; stir well. Grate cheese using grater. Add to broccoli mixture; mix
well. Pour filling in to baker, spreading evenly. Decoratively flute edge of crust.
If desired, cut cherry tomatoes in half; arrange, cut sides up, over filling in a circular pattern.
Sprinkle tomato halves with additional dill mix, if desired
Bake 35-40 minutes or until light golden brown and set in center. Cut into
wedges and serve using slice n serve.
Yield 16 servings