M.I. Scarrott, Christian Author
Broccoli Quiche

  • 1 ½ pounds of fresh broccoli
  • 1/8 tsp salt
  • 1 prepared pie crust
  • 1 egg white, slightly beaten
  • 8 slices bacon, cut in 1 inch pieces
  • 6 to 8 ounces of Swiss cheese, diced
  • 4 large eggs
  • 1 ½ cups half-and-half or light cream
  • 1/8 tsp ground nutmeg
  • Dash pepper

Wash and cut broccoli into small pieces. Blanch in salted boiling water for 2 to 3 minutes or until bright green. Drain in colander and press slightly to remove excess water.

Gently fold prepared pie crust, carefully fitting it into the 9 inch pie plate. Fold under edges and crimp decoratively. Brush bottom of pie crust with slightly beaten egg white. Cover dough with plastic wrap; refrigerate.

Preheat oven to 375˚F. In a large skillet over moderately high heat, fry bacon, turning frequently, until crisp; drain on paper towels; crumble. Remove pie shell from refrigerator; sprinkle bottom of shell with the bacon, diced Swiss cheese and the cooked broccoli.

Using a rotary beater, beat eggs with half-and-half (or light cream), nutmeg, 1/8 tsp salt and pepper until just combined. Pour into pie shell. Bake 45 minutes or until top is puffy and golden brown and firm in the center. Serve warm. Makes 8 servings.