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Broccoli, Potato and Bacon Quiche

Broccoli, Potato and Bacon Quiche

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By Pillsbury Kitchens

Updated Jan 5, 2011

Bake-Off® Contest 42, 2006

Tanya Margala
Newport Beach, California

Broccoli, Potato and Bacon Quiche

Broccoli, Potato and Bacon Quiche

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Prep Time 20 min
Total 60 min
Ingredients 12
Servings 8

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Ingredients

1 bag (19 oz) frozen roasted potatoes with broccoli & cheese sauce
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 LAND O LAKES® Eggs
2/3 cup whipping cream
7 slices bacon, cooked, crumbled (about 1/3 cup)
1 cup finely shredded Parmesan cheese (4 oz)
1 cup finely shredded Cheddar cheese (4 oz)
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon salt, if desired
1 teaspoon finely chopped fresh chives

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
Step
2

Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Step
3

In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.
Step
4

Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition

390 Calories

25g Total Fat

16g Protein

23g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 13g; 66%

Trans Fat: 0g

Cholesterol: 160mg; 53%

Sodium: 860mg; 36%

Potassium: 100mg; 3%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 1g; 4%

Sugars: 3g

Protein: 16g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 6%; 6%

Calcium: 30%; 30%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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