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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I'd tried. Now it's a hearty family favorite that always gets star billing at my traditional Christmas morning brunch. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup mayonnaise |
1 tablespoon dried minced onion |
1 tablespoon butter, melted |
1 teaspoon salt |
3 eggs |
1-1/2 cups milk |
3 cups frozen chopped broccoli, thawed and patted dry |
12 bacon strips, cooked and crumbled |
8 medium fresh mushrooms, chopped |
2 cups (8 ounces) shredded monterey jack cheese |
1 sheet refrigerated pie pastry |
Directions:
1. In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese.
2. Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
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