Shrimp And Broccoli Quiche Recipe
Ingredients
| 1/2 cup frozen cut broccoli | ||
| Eggs | 3 , beaten | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 3 tablespoons sliced green onion | ||
| Chopped | 2/3 Cup (16 tbs), frozen | |
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Whole Wheat Pastry Shell | ||
Directions
To thaw frozen broccoli, put it in a colander and rinse under hot tap water. Drain well; set broccoli aside.
Stir together beaten eggs, milk, and green onion; stir in shrimp. Toss together shredded Swiss cheese and flour; stir into egg mixture. Stir in broccoli.
Prepare the Whole Wheat Pastry Shell. Pour egg mixture into the hot baked pastry shell.
Bake in a 325° oven for 40 to 45 minutes or till a knife inserted between center and edge comes out clean. If necessary, cover the edge of the crust with foil during baking to prevent overbrowning.
Let quiche stand for 5 to 10 minutes before serving. Garnish with parsley sprigs, if desired.
Whole Wheat Pastry Shell: In a mixing bowl stir together 3/4 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon cold milk over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 2 to 3 tablespoons additional milk till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin; unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to V2 inch beyond edge of pie plate; fold under extra pastry. Flute edge.
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450° oven for 5 minutes. Remove foil; bake about 5 minutes more or till pastry is nearly done. Remove pastry from oven. Reduce oven temperature to 325°.
Stir together beaten eggs, milk, and green onion; stir in shrimp. Toss together shredded Swiss cheese and flour; stir into egg mixture. Stir in broccoli.
Prepare the Whole Wheat Pastry Shell. Pour egg mixture into the hot baked pastry shell.
Bake in a 325° oven for 40 to 45 minutes or till a knife inserted between center and edge comes out clean. If necessary, cover the edge of the crust with foil during baking to prevent overbrowning.
Let quiche stand for 5 to 10 minutes before serving. Garnish with parsley sprigs, if desired.
Whole Wheat Pastry Shell: In a mixing bowl stir together 3/4 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon cold milk over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 2 to 3 tablespoons additional milk till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin; unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to V2 inch beyond edge of pie plate; fold under extra pastry. Flute edge.
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450° oven for 5 minutes. Remove foil; bake about 5 minutes more or till pastry is nearly done. Remove pastry from oven. Reduce oven temperature to 325°.
Chef
