| BROCCOLI MUSHROOM QUICHE |
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6 to 8 ServingsPastry: 1-1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons water Filling: 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 375ºF. 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 375ºF for 35-40 minutes or until knife inserted near center comes out clean. |
