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How to Make Flan
Peruvian Arroz con Pollo
Ham and Broccoli Quiche
ham and broccoli quiche
box Pillsbury™ refrigerated pie crust, softened as directed on box
cups cubed cooked ham
cups shredded Swiss cheese (6 oz)
cup frozen broccoli florets (from 14-oz box), thawed, well drained*
teaspoon dry ground mustard
Heat oven to 375°F. Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan.
Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.
Cut up the ham, thaw the broccoli (cutting the large pieces into smaller ones so the florets are of uniform size), shred the cheese and combine the egg mixture the night before you serve the quiche. Cover and refrigerate all ingredients separately. In the morning, combine all ingredients just before baking.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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