Creamy Broccoli Quiche

Creamy Broccoli Quiche 

Ingredients:

Crust 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

10 Tbsp. Ice water 

Filling 

2 C. Broccoli florets, cooked, stems removed 

1 C. Cheddar cheese, grated 

1 Onion, chopped finely 

2 Tbsp. Canola oil
2 Bratwurst sausages,  chopped and cut into thin slices crosswise 

3/4 C. light cream 

1 C. All purpose flour 

1/2 tsp. Baking powder 

4 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. To prepare crust blend flour, salt and lard together in a small bowl with a pastry blender and mix until lard measures the size of small peas 

3. Drop small amounts of ice water into flour mixture and stir together until dough comes together and forms a round ball 

4. On a smooth floured surface roll out dough into a 9" round circle and fit into a pie plate trimming excess around the edges of pie plate 

5. Cook broccoli florets in boiling salted water for 5 to 8 minutes until just tender. Remove from heat and drain into colander.  

6. Saute chopped onion in a frying pan in oil  and cook until just translucent. Remove from heat and set aside 

7. Sprinkle cooked onion to cover the bottom of the pie plate 

8. Sprinkle grated cheese over onion and blend together 

9. Spread thinly sliced sausage pieces on top of chopped onion 

10. Assemble broccoli florets on top of sausage slices 

11. In a large bowl combine cream and beaten eggs together with a wire whisk mix all ingredients together and blend well 

12. Blend flour, b. powder and salt and stir to combine dry ingredients together 

13. Whisk dry ingredients into wet mixture and mix until no lumps remain in batter 

14. Pour batter into pie plate and allow mixture to reach the edges of the pie plate 

15. Bake in preheated oven for 30 to 35 minutes until lightly browned and filling in the middle is firm and bounces back when touched lightly  

16. Allow to cool and then cut into slices for serving 

Servings:   8 wedges