 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Serve with fresh fruit for breakfast or lunch. Ingredients:
1 (9 inch) pastry shells, baked |
1 cup shredded cheddar cheese, divided |
6 eggs |
1 (10 3/4 ounce) can condensed cream broccoli cheese soup, undiluted |
2/3 cup milk |
Directions:
1. Sprinkle pastry shell with 1/2 cup cheese.
2. In a bowl, combine the eggs, soup and milk.
3. Pour into crust.
4. Cover edges loosely with foil. Bake at 350 for 30 minutes.
5. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted near the center comes out clean.
6. Let stand for 5 minutes before serving.
|
|