**Makes 8 main dish servings or 20 appetizer servings 1. Prepare piecrust mix following label directions, or make your own single-crust pastry recipe. Roll out to a 15x11 inch rectangle on a lightly floured surface; fit into an 11x7-inch baking dish. Turn edges under and press to sides. 2. Cook broccoli and onion, covered, in large skillet over medium heat with butter and water just until tender, about 5 minutes. Remove from heat. 3. Beat cream and eggs together in medium-size bowl; stir in Swiss cheese, salt, pepper, and nutmeg. Add broccoli mixture. 4. Combine Parmesan and bread crumbs in small bowl. 5. To assemble quiche: Sprinkle 1/3 cup Parmesan mixture on bottom of crust. Dip tomato slices on both sides in Parmesan mixture and arrange half in a layer in the crust. Pour broccoli mixture over tomatoes. Arrange remaining tomatoes, overlapping, along the long edges of quiche. Sprinkle any remaining cheese mixture on top. 6. Bake in a moderate oven (375 degrees) for 60 minutes or until top is puffy and knife comes out clean when inserted near center. Cool 20 minutes before cutting. Posted to EAT-L Digest 09 Mar 97 by "Elizabeth A. Post"
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|Serving Size: 1 Serving (2506g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3841 (82%)|
|Amt Per Serving||% DV|
|Total Fat 426.8g||569 %|
|Saturated Fat 249.6g||1248 %|
|Monounsaturated Fat 127.2g|
|Polyunsanturated Fat 21g|
|Cholesterol 3372.8mg||1038 %|
|Sodium 3125.8mg||108 %|
|Potassium 3486.8mg||92 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 79g|
|Protein 152.6g||218 %|
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Calories per serving: 4704
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