Broccoli Quiche

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

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 pie

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

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