Broccoli Quiche

A simple quiche from a friend. Crust from "The Vegetarian Feast" by Martha Rose Shulman. Note that the crust part of the recipe can make 2 crusts, or combined to make one larger crust. You can add more broccoli and a little more of the filling-ingredients to fill the crust(s) up more.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  tablespoon  vegetable oil
• 2  heads broccoli
• 3  eggs
• 1  cup milk
• 1  cup  pizza cheese or 1  cup cheddar cheese
• 1⁄2 cup parmesan cheese
•  salt and pepper
•  garlic powder
•  onion powder or   onion soup mix
•  paprika

• crust

• 1  cup whole wheat flour
• 1⁄2 cup unbleached white flour
• 1⁄2 cup wheat germ
• 1⁄2 teaspoon salt
• 115  g butter
• 3 -4  tablespoons cold water

Directions

1. To prepare the crust combine the flours, wheat germ and salt in a large bowl. Cut in the butter and roll briskly between the palms to make sure butter is evenly distributed.
2. Add the water a tablespoon at a time and blend with a fork until you can gather the dough into a mass. Divide into 2 balls.
3. Place a ball of dough on a piece of lightly floured waxed paper. Press it down with your hand and place another piece of lightly floured paper on top. Roll the dough out with a rolling pin; peel off the top paper, turn the crust into a buttered pie plate, and then peel off the other paper.
4. Press the dough into the pie pan and pinch a pretty scalloped edge around the rim. Repeat with the other ball of dough.
5. Refrigerate both crusts for 2 hours.
6. Saute broccoli in a little bit of oil with salt, garlic powder, onion powder and pepper.
7. Mix 3 eggs with 1 cup of milk.
8. Line the bottom of the pie crust(s) with a mixture of the cheeses.
9. Cover the cheese with the sauteed broccoli.
10. Pour the egg and milk mixture on top of broccoli.
11. Sprinkle paprika on top of the quiche.
12. Bake for 45 minutes at 170°C.