Bill Knapp's Broccoli Quiche Recipe

Ingredients

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9 ounces deep-dish pie crust, thawed but unbaked, (9-inch)
1/4 ounce light cream, (1 tablespoon half and half)
2 ounces light cream, (1/4 cup half and half)
4 eggs

4 ounces cheddar cheese, shredded
10 ounces frozen chopped broccoli, partially thawed, drained (1 package)
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper, to taste

Nutritional

Serving Size: 1 (230.6 g)
Calories 300.3
Total Fat - 19.2 g
Saturated Fat - 7.4 g
Cholesterol - 613.9 mg
Sodium - 476.8 mg
Total Carbohydrate - 4 g
Dietary Fiber - 1.4 g
Sugars - 1.4 g
Protein - 26.9 g
Calcium - 291.6 mg
Iron - 3.3 mg
Vitamin C - 26.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees.

Step 2

Prick the unbaked pie shell with a fork in 20 or 30 places.

Step 3

Wipe surface lightly but evenly with 1 tablespoon cream and pour out excess.

Step 4

Gently blot up any excess cream from surface of the pie shell with a paper towel.

Step 5

Place on cookie sheet and bake exactly 5 minutes at 375 degrees.

Step 6

While pie shell is baking, put remaining cream and eggs into blender, blending at high speed 1 minute.

Step 7

Turn motor off and add cheese.

Step 8

Blend 1/2 minute at high speed.

Step 9

Add half the broccoli and blend 1/2 minute.

Step 10

Blend in salt and pepper.

Step 11

Remove blender container from base and use a knife to stir in remaining chopped broccoli.

Step 12

Set aside while you remove the partially baked pie crust from the oven.

Step 13

The pie crust will be puffed and raised a few inches from the pan.

Step 14

Gently pierce the puffed area with tip of a sharp knife until crust settles back in place.

Step 15

Press it gently into place with fingers and pour in blended mixture.

Step 16

Bake the filled pie shell on a cookie sheet at 375 degrees for 45 minutes or until knife inserted in the center comes out clean and top is set and golden brown.

Bill Knapp's Broccoli Quiche