What to bring to a Mother’s Day brunch? Quiche came to mind, but I haven’t made one in awhile, so I’m hoping it’s as easy as it was the first time I tried this recipe!
Happy cooking, hon!
BASIC PIE CRUST (single crust)
1 1/3 cups flour
½ tsp. salt
½ cup vegetable shortening
¼ cup ice water
Insert steel blade in food processor. Sift together flour and salt and place in processor container. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling. Roll into a circle 1/8 inch thick and place in pie dish. (Hint: drape dough over rolling pin, center over dish and lower carefully.) Flute edges.
BROCCOLI CHEDDAR QUICHE
10 oz. shredded Cheddar cheese
2 Tbsp. flour
1 (10 oz.) pkg frozen broccoli or leftover, steamed broccoli
3 eggs, beaten
¼ to ½ cup half & half or a little milk
Dash of pepper and dash or two of nutmeg
Preheat oven to 350 degrees F. In a large bowl, toss cheese and flour together. Cook broccoli if it’s frozen; drain well. Add broccoli to cheese. Add eggs to broccoli cheese mixture. Add half & half (or milk). Add pepper and nutmeg; stir. Mix well. Pour into piecrust. Sprinkle nutmeg on top. Bake 45 to 50 minutes until golden brown. (Hint: cover lightly with tin foil for about the last 15 minutes if the quiche hasn’t set in the middle and the crust edges are browning.) Serves 6 to 8.