- 1 (9 inch wide) deep dish frozen pie shell
- 5 ounces (approx. 2 cups) bagged broccoli florets, coarsely chopped in food processor
- 1/2 cup chopped onion
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 cup half and half
- 1/4 cup pre-chopped, oil packed sun-dried tomatoes
- 1 cup (approx. 4 ounces) shredded Parmesan-Romano-Asiago cheese blend, divided
- 3 large eggs
Preheat the oven to 400°F. Bake the pie shell for 8 minutes, occasionally pricking with a fork to deflate any air bubbles, or until lightly colored. Remove the shell and set aside.
Reduce the oven temperature to 350°F. Meanwhile, in an 8 inch x 8 inch microwaveable baking dish, combine the broccoli, onion, oil, salt, pepper, and paprika. Cover with plastic wrap, leaving a small corner vent. Microwave on high power, stirring once, for 3 minutes, or until sizzling. Remove. Add the half-and-half, tomatoes, and 3/4 cup of the cheese. Add the eggs, one at a time, beating with a fork after each addition.
Pour the filling into the reserved pie shell. Sprinkle with the remaining 1/4 cup of the cheese. Bake for about 35 minutes, or until set. Let stand for 15 minutes.
Serves: 6 | Serving Size: 1/6 of dish
Per serving: Calories: 394; Total Fat: 31g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Cholesterol: 138mg; Sodium: 652mg; Carbohydrate: 18g; Dietary Fiber: 4g; Sugar: 3g; Protein: 14g
Nutrition Bonus: Potassium: 184mg; Iron: 8%; Vitamin A: 29%; Vitamin C: 53%; Calcium: 24%