Broccoli Quiche

Name: Broccoli Quiche
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1 pie, 6 serving(s)
Ingredients: 1 cup flour; 1 dash salt; 1/2 cup Crisco shortening; 1/4 cup water; 1 cup broccoli, chopped, rinsed and drained (frozen works well, too(thaw it first); 3 eggs; 1/2 teaspoon salt; 1 dash nutmeg (sounds weird(is necessary); 1/2 cup finely chopped onion; 1 cup swiss cheese; 1/2 cup milk

Submitted by Wilmom

"This is a lighter quiche, delightfully satisfying. A staple of The Market Fare."

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Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 6

ingredients

PIE CRUST
1 cup flour
1 dash salt
¹⁄₂ cup Crisco shortening
¹⁄₄ cup water
FILLING
1 cup broccoli, chopped, rinsed and drained (frozen works well, too(thaw it first)
3 eggs
¹⁄₂ teaspoon salt
1 dash nutmeg (sounds weird(is necessary)
¹⁄₂ cup finely chopped onion
1 cup swiss cheese
¹⁄₂ cup milk

directions

PIE CRUST:.
Place flour and salt in bowl. Stir to mix.
Cut in shortening with fork until crumbs are the size of croutons.
Add water.
Mix with table fork until well blended.
Dust rolling pin with flour on all sides.
Roll dough out on lightly floured dough board to between 1/16" and 1/8" thick.
Roll dough loosely around rolling pin and hold over 9" pie pan.
Unroll into pie pan.
Press dough down into crevices of pie pan, making sure it drapes over the edges.
Trim dough edges (it's good to allow about 1/4" or so over the edge of the pan. Dough shrinks in cooking.).
Place in 350 degree oven for 5 to 10 minutes, just till it's dry.
Using a plastic spatula, press out bubbles.
Set aside.
FILLING:.
In a small bowl, beat eggs with a fork, just lightly.
Place eggs and rest of ingredients in the dried pie crust.
Place on center rack of oven.
Bake at 350 degrees 45 minutes, or till a knife inserted in center comes out clean.
Remove from oven. Let stand 5 minutes.
Serve with fruit salad or light soup (or both! :-).

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RECIPE SUBMITTED BY

Wilmom

I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in. I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren. Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously. On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic. The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later. In nearly every culture, family and food go hand-in-hand in creating those special memories. Man may be the HEAD of the home, but woman is its HEART!!

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