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
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
