~ Quiche ~

Recipes taken from The Encyclopedia of Creative Cooking (1985) edited by Charlotte Turgeon, posted here in plaintext with comments (in red).

Broccoli Quiche

- pastry for single-crust 9-inch pie
-1/4 cup grated Parmesan cheese
- 2 cups chopped fresh broccoli
- 1 cup shredded Swiss cheese
- 1/4 cup sliced scallions
- 3 eggs
- 2/3 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco pepper sauce


Line 10-inch quiche dish or 9-inch pie plate with pastry. Prick bottom and corners of pastry with fork. Bake in 450°F oven 5 minutes. Remove from oven; sprinkle with 2 tablespoons Parmesan cheese. Layer half the broccoli over Parmesan cheese. Continue with layers of half Swiss cheese and scallions; repeat with remaining broccoli, Swiss cheese, and scallions.

Beat eggs. Add chicken broth, cream, salt, and Tabasco; mix well. (I also like to put in some pepper as well.) Pour over broccoli mixture in pastry shell. Sprinkle with remaining 2 tablespoons Parmesan cheese.

Bake 10 minutes at 450°F. Reduce heat to 325°F; bake 20 to 25 minutes longer or until knife inserted in center of pie comes out clean. Let stand 5 to 10 minutes before cutting. Yield 10 to 12 servings.