Ham-Broccoli Quiche

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Ham-Broccoli Quiche

Dona Foltz

Quiche Pastry (recipe follows)

  • 1 cup sliced fresh mushrooms
  • 1 clove garlic, minced
  • 2 teaspoons butter or margarine
  • 1/2 cup shredded Swiss cheese (2 ounces)
  • 1 cup cooked chopped broccoli
  • 6 ounces chopped fully cooked ham (about 1 1/3 cups)
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon white pepper
  • Dash ground nutmeg
  • 2 tablespoons grated Romano or Parmesan cheese
  1. Prepare pastry; set aside.
  2. In skillet cook mushrooms and garlic in hot butter till tender.
  3. Sprinkle cheese evenly in pastry shell; top with mushroom mixture, broccoli, and ham.
  4. In mixing bowl combine eggs, milk, flour, pepper, and nutmeg: pour into pastry shell.
  5. Sprinkle with Romano or Parmesan cheese.
  6. Bake in a 350-degree oven for 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings.

Quiche Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3 to 4 tablespoons cold water
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