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Broccoli Mushroom Quiche
Created by admin, Tuesday, 01 May 2007
Description
6 to 8 ServingsIngredients
pastry:
1-1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup crisco all-vegetable shortening or 1/2 crisco stick
3 tablespoons water
filling:
1 package (10 ounce) frozen chopped broccoli, thawed and well drained
1/2 cup shredded cheddar cheese (about 2 ounces)
1/2 cup sliced fresh mushrooms
3 eggs
1-1/2 cups scalded half-and-half cream
1/2 teaspoon salt
1-1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup crisco all-vegetable shortening or 1/2 crisco stick
3 tablespoons water
filling:
1 package (10 ounce) frozen chopped broccoli, thawed and well drained
1/2 cup shredded cheddar cheese (about 2 ounces)
1/2 cup sliced fresh mushrooms
3 eggs
1-1/2 cups scalded half-and-half cream
1/2 teaspoon salt
Methods/steps
combine sifted flour and salt in a mixing bowl. cut in crisco to form coarse crumbs.
sprinkle with water, 1 tablespoon at a time; toss lightly with fork. work dough into a firm ball.
on a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate.
place dough in pie plate. trim and flute.
preheat oven to 375°F.
spoon broccoli evenly over bottom of unbaked piecrust.
sprinkle with cheese and mushrooms.
beat eggs, half-and-half and salt in bowl; pour over broccoli.
bake at 375°F for 35-40 minutes or until knife inserted near center comes out clean.
Reviews
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