Spinach or Broccoli Quiche
Yield
1 servingsPrep
15 minCook
52 minReady
67 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 6 | tablespoons |
water
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
vinegar
|
|
| filling | |||
| 4 | large |
eggs
|
|
| 1 ½ | cups |
light cream (half&half)
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | each |
spinach
package, or broccoli |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
horseradish
|
|
| 4 | tablespoons |
sour cream
|
|
| ½ | cup |
swiss cheese
grated, or cheddar cheese |
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 9E+1 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
vinegar
|
|
| filling | |||
| 4 | large |
eggs
|
|
| 355 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
butter
melted |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | each |
spinach
package, or broccoli |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
horseradish
|
|
| 6E+1 | ml |
sour cream
|
|
| 118 | ml |
swiss cheese
grated, or cheddar cheese |
|
| 45 | ml |
Parmesan cheese
|
|
Directions
Crust: Mix flour and salt together, add shortening until crumbly.
Add water, vinegar and egg.
Mix all together and roll out for a single crust and line a 9 inch pie plate.
Bake in a preheated 450oF oven for 12 minutes.
Filling: Blend the first 4 ingredients together.
Add remaining ingredients.
Pour into shell.
Reduce heat to 375℉ (190℃) and bake 40 minutes.
