Wednesday, October 23, 2013

Broccoli Cheese Quiche

4 strips bacon
1 c broccoli, chopped
1 c grated cheese
3/4 c milk
1/2 c heavy cream
3 large eggs
1/2 tsp salt
1/8 tsp pepper
1 (9 inch) pie crust (or make crust from recipe below)

Preheat oven to 350 degrees.
Cook bacon until crisp, remove from skillet, drain and chop.
Cook broccoli in bacon grease for 5-10 minutes until tender - do not overcook.
Spread cooked broccoli and bacon in crust.
Top with cheese.
Whisk milk, cream and eggs together, and pour over broccoli and cheese.
Salt and pepper.
Bake 25-to-30 minutes (you can no longer see liquid but center jiggles slightly when moved).

To make pie crust:

1-1/2 c all-purpose flour
1/4 tsp salt
6 TBS butter, cut into small pieces
2 TBS shortening, cut into small pieces
4-1/2 TBS cold ice water

Place flour, salt, butter and shortening in large bowl.
Rub together until broken into pieces the size of oatmeal flakes. Do not over-blend.
Using pastry cutter or two knives, add ice water, a little at a time, mixing until it just starts to hold together.
Press dough into a ball. Knead briefly into fairly smooth ball.
Sprinkle lightly with flour and wrap in waxed paper.
Chill 1-to-2 hours in refrigerator.
When ready to roll, sprinkle work surface and rolling pin with flour.
Roll pastry out into a circle 1/8 inch to 1/4 inch thick.
Butter 9" quiche pan.
Place crust in pan and press gently to line inside.
Crimp edges.
Bake at 400 degrees (preheated) for about 10 minutes.

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