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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 9-inch unbaked deep-dish pastry shell |
1/2 cup(s) chopped fresh broccoli |
1 cup(s) water |
1 cup(s) (4 ounces) shredded swiss cheese |
1 cup(s) (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoon(s) all-purpose flour |
4 eggs, lightly beaten |
1 1/2 cup(s) milk |
2 tablespoon(s) chopped green onion |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1/8 teaspoon(s) dried thyme |
1/8 teaspoon(s) dried rosemary, crushed |
1/2 cup(s) diced fully cooked ham |
Directions:
1. • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. • Meanwhile, place broccoli in a small saucepan; add water and bring to a boil. Reduce heat; cover and cook for 2 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry with paper towels
3. • Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and cheese mixture. Pour into prepared crust.
4. • Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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