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Broccoli Cheese Quiche
This yummy recipe comes to us from MOON friend and volunteer Doris Swofford.
Ingredients
Crust
1/4 cup vegetable shortening
1/4 cup cold butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup ice-cold water
Mix flour and salt in a medium size bowl using a fork or pastry blender or use a stand mixer. Add shortening and butter, and combine until the mixture is crumbly. Sprinkle in the ice cold water, a little at a time, stirring lightly until the dough holds together. You may not need all the water.
Roll out dough on a floured surface to about an 1 inch larger than your pie plate.
Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pie plate. Trim crust to about ½ inch beyond the rim and flute or crimp as desired.
OR use pre-made or store bought pie crust
Filling
2 cups chopped fresh broccoli
1 small onion finely diced
4 washed fresh farm eggs (happy hens = tasty quiche)
1 cup milk (cow or almond)
1 or 2 cloved garlic, finely diced
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup ricotta or cottage cheese
1 tablespoon chopped chives (fresh or dried)
1 tablespoon chopped parsley (fresh or dried)
2 tablespoons butter
salt and pepper to taste
Instructions
1. Pre-heat oven to 350 degrees.
2. Line pie plate with crust and pre-bake for 10 minutes.
3. Sprinkle cheddar cheese onto bottom of pre-baked pie shell.
4. Heat butter in a skillet and lightly sauté onion and garlic, add broccoli and cook until broccoli starts to soften (2 or 3 minutes). Set aside.
5. In a large bowl, beat eggs, add milk, parmesan, mozzarella, herbs and spices. Add in cooked veggies and pour into pie shell.
6. Bake for 40 -45 minutes.
Enjoy!
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