Tomato and Breadcrumb Quiche Recipe

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Prep time:
Cook time:
Servings: 4


Cost per serving $0.86 view details


  1. Preheat Oven 350 degrees:
  2. Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.
  3. Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.
  4. Dice the rest of the onion and set aside for the eggs.
  5. Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.
  6. Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.
  7. Sprinkle the instant potato buds on top with a drizzle of olive oil.
  8. Bake for 40 – 45 minutes until golden and slightly bubbly.
  9. Let cool a little before cutting and serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 4 servings
Calories 385  
Calories from Fat 232 60%
Total Fat 26.26g 33%
Saturated Fat 15.05g 60%
Trans Fat 0.0g  
Cholesterol 255mg 85%
Sodium 648mg 27%
Potassium 327mg 9%
Total Carbs 13.59g 4%
Dietary Fiber 0.8g 3%
Sugars 6.76g 5%
Protein 23.97g 38%
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