RECIPE: broccoli mushroom quiche

FilusJune 23, 2002


6 to 8 Servings


1-1/3 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup CRISCO Shortening

3 tablespoons water


1 package (10 ounce) frozen chopped broccoli, thawed and well drained

1/2 cup shredded Cheddar Cheese (about 2 ounces)

1/2 cup sliced fresh mushrooms

3 eggs

1-1/2 cups scalded half-and-half cream

1/2 teaspoon salt

Combine sifted flour and salt in a mixing bowl. Cut in Crisco to form coarse crumbs.

Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Work dough into a firm ball.

On a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate.

Place dough in pie plate. Trim and flute.

Preheat oven to 375°F.

Spoon broccoli evenly over bottom of unbaked piecrust.

Sprinkle with cheese and mushrooms.

Beat eggs, half-and-half and salt in bowl; pour over broccoli.

Bake at 375°F for 35-40 minutes or until knife inserted near center comes out clean.

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