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Gruyere Quiche




Source of Recipe


Better Homes and Gardens


Recipe Introduction


Nice veggies quiche


List of Ingredients




Gruyere Quiche
Makes 8 servings.

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



Gruyere Quiche
Makes 8 servings.

1. Prepare pastry. Line the unpricked piecrust with a double thickness of foil. Bake in a 450 degrees F. 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 325 degrees F.

2. 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.

3. 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.

4. Bake in a 325 degrees 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.

Nutrition facts per serving: 278 calories, 19 g total fat, 133 mg cholesterol, 196 mg sodium, 16 g carbohydrate, 1 g fiber.

BHG