Wednesday, April 4, 2012

Easy Broccoli Quiche by Amanda Cracroft


2 tablespoons butter

5 eggs, well beaten

1/2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon butter, melted

1 small onion, minced

1 teaspoon minced garlic

2 cups chopped fresh broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded cheddar cheese



Preheat oven to 350 degrees F (175 degrees C).


Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.


Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.


Bake in preheated oven for 30 minutes, or until center has set.

Extra Flaky Pastry: (makes two pie shells, or one pie top and bottom)

2 cups flour
1 tsp salt
1 T sugar
3/4 cup solid shortening (butter flavored)
1/4 cup ice water
1 egg
1 T vinegar

1. Sift together flour, salt and sugar; cut shortening into flour mixture.

2. In a small bowl, beat together ice water, egg and vinegar. One tablespoon at a time, sprinkle liquid mixture over flour mixture and fluff with fork as you go.

3. Cover and chill while preparing pie filling.

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