Broccoli Quiche Recipe
Ingredients
| 1/2 cup plus 2 tablespoons enriched flour | ||
| Salt | 3/4 Teaspoon, divided | |
| 2 tablespoons plus 2 teaspoons margarine | ||
| 1/4 cup plain unflavored yogurt | ||
| 1 cup well-drained cooked chopped broccoli | ||
| Scallions | 1/4 Cup (16 tbs), finley chopped | |
| 1 tablespoon plus 1 teaspoon imitation bacon bits | ||
| Shredded Swiss cheese | 8 Ounce, divided | |
| 4 eggs, slightly beaten | ||
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| Pepper | 1/8 Teaspoon | |
Directions
Combine flour and 1/4 teaspoon salt in mixing bowl.
Cut in margarine until mixture resembles a coarse meal.
Add yogurt and mix thoroughly; form into a ball.
Roll dough out to approximately 1/8 inch thickness.
Fit into a 9-inch pie pan or quiche dish; flute or crimp edges and set aside.
Combine vegetables and bacon bits.
Cover bottom of pastry shell with 4 ounces cheese; add entire vegetable mixture.
Combine eggs, milk, 1/2 teaspoon salt, and pepper.
Pour egg mixture over vegetables; top evenly with remaining cheese.
Bake at 325°F for 50 to 60 minutes or till knife, when inserted in center, comes out clean.
Remove from oven and let stand 10 minutes before serving.
Cut in margarine until mixture resembles a coarse meal.
Add yogurt and mix thoroughly; form into a ball.
Roll dough out to approximately 1/8 inch thickness.
Fit into a 9-inch pie pan or quiche dish; flute or crimp edges and set aside.
Combine vegetables and bacon bits.
Cover bottom of pastry shell with 4 ounces cheese; add entire vegetable mixture.
Combine eggs, milk, 1/2 teaspoon salt, and pepper.
Pour egg mixture over vegetables; top evenly with remaining cheese.
Bake at 325°F for 50 to 60 minutes or till knife, when inserted in center, comes out clean.
Remove from oven and let stand 10 minutes before serving.
Chef
