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    Gruyere Quiche


    Source of Recipe


    Better Homes & Gardens

    List of Ingredients




    Pastry for Single-Crust Pie (recipe follows)
    1/2 cup broccoli flowerets
    4 eggs
    1 cup shredded Gruyere cheese or Swiss cheese (4 ounces)
    1 cup half-and-half or light cream
    1/2 teaspoon fresh snipped parsley
    1/4 teaspoon ground nutmeg
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1/4 teaspoon paprika

    Recipe



    Prepare pastry. Line the unpricked piecrust with a double thickness of foil. Bake in a 450¼F. oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven and reduce oven temperature to 325¼F.

    In a small saucepan, cook broccoli, covered, in a small amount of boiling salted water for 5 minutes or till crisp-tender. Drain well. Arrange broccoli in prebaked piecrust. In a medium mixing bowl, beat eggs. Add cheese and beat till combined. Stir in half-and-half, parsley, nutmeg, salt and pepper. Ladle over broccoli in pie plate. Sprinkle with paprika. Cover edge of crust with foil to prevent overbrowning. Bake in a 325¼ F. oven for 40 to 45 minutes or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


    Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening till pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

    To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

 

 

 

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