Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Start with a refrigerated piecrust to make this egg quiche a low-stress brunch recipe.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

hands-on:
25 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450ºF. Line a 9-inch pie plate with a refrigerated piecrust. Fold edge under and crimp. Line unpricked pastry with a double thickness of foil. Bake in a 450ºF oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven to 350°F.

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  • Meanwhile, using a mandoline or chef's knife, slice radishes, trimmed, about 1/8 inch thick. Arrange in a circular pattern on bottom of baked crust. In a large bowl whisk together eggs, cups milk, feta, fresh dill weed, salt, and black pepper. Pour over radishes. Bake 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes.

Nutrition Facts

248 calories; fat 15g; cholesterol 171mg; saturated fat 7g; carbohydrates 20g; mono fat 6g; poly fat 2g; sugars 4g; protein 9g; vitamin a 370.9IU; vitamin c 4.4mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 32.4mcg; vitamin b12 0.8mcg; sodium 451mg; potassium 202mg; calcium 138mg; iron 0.9mg.
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