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Broccoli Cheese Quiche

Broccoli Cheese Quiche
 
Yield:
42 servings or 7 (9-inch) quiches, 6 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 3 lb. + 6 oz. 1-3/4 qt.
milk 1 lb. + 5 oz. 2-1/2 cups
eggs 1 lb. + 14 oz. 15 each
Frozen broccoli florets, thawed, drained 1 lb. + 2 oz. 1-1/4 qt.
KRAFT Shredded Sharp Cheddar Cheese 1 lb. 1 qt.
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 2 oz. 1/2 cup
Chopped fresh chives - 2 Tbsp.
salt - 2 tsp.
paprika - 3/4 tsp.
pie crusts (9 inch), baked - 7 each

Directions

BEAT cream cheese and milk in large bowl until well blended. Add eggs; mix well. Add broccoli, cheddar cheese, Parmesan cheese, chives, salt and paprika; mix well.

POUR 2-1/2 cups of the filling into each pie crust.

BAKE at 400°F for 25 to 30 min. or until filling is set in centers. Cut each quiche into six slices to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, using KRAFT CHEDASHARP Pasteurized Process American Cheese Shreds.
K:11027v01:96832
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Nutritional Information

Nutrition Information

Calories
 360
Total fat
 28 g
Saturated fat
 13 g
Cholesterol
 135 mg
Sodium
 560 mg
Carbohydrate
 16 g
Dietary fiber
 1 g
Sugars
 2 g
Protein
 10 g
Vitamin A
 15 %DV
Vitamin C
 10 %DV
Calcium
 15 %DV
Iron
 6 %DV