illing. You can find directions for \"blind baking\" at http://www
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
For the quiche shell, sift flour then cut
stir in the onions& ham, broccoli,cheese and seasonings.
Pour
astry for one-crust pie (if using mix or homemade crust recipe
Preheat the oven to 350\u00b0F. Spray a 9-inch quiche dish or pie plate with no sick cooking spray. Dust with the breadcrumbs.
Arrange broccoli, pepper, ham and cheese in dish. Whisk eggs, milk and mustard in a medium bowl. Season to taste. Pour over vegetable mixture.
Bake for 35-40 mins, until firm and golden. Cut into wedges and serve with salad.
ubes into milk and microwave for two minutes. Make sure the
For the Quiche, break off the woody ends
Brush frozen crust with egg yolk and prick thoroughly with a fork.
Prebake according to package instructions.
Saute the onion and garlic in olive oil until soft.
Mix the eggs, half and half, salt, pepper, and nutmeg.
Spread the onion, broccoli, and cheese on the bottom of the pie crust.
Pour in the egg mixture.
Bake at 375 for 25-30 minutes, or until set and browned.
Beat eggs well, then add broccoli.
Add milk, then fold in mayonnaise.
Add minced onion.
Fold in the cheeses; mix all ingredients well.
(If any of the optional ingredients are used, this recipe will make at least 2 quiches.)
Pour ingredients into unbaked pie shell.
Bake at 350\u00b0 for approximately 40 minutes, or until set and beginning to brown on top.
Make sure that the pie shell does not burn.
il till soft, then add broccoli. Stir fry till cooked. Set
n a 450\u00b0 oven for 5 minutes. Take out of
Place pie crusts in bottom of 9 x 13 pan that has been sprayed. Layer broccoli on top of crust. Whip eggs, cream and Parmesan together. Pour on top of broccoli. Cook at 325\u00b0 for 40 to 50 minutes or until knife comes out clean of center.
Preheat oven to 400\u00b0F.
Grease a 10-inch pie plate.
In a frying pan, saute onion and broccoli in olive oil until slightly softened.
In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
Add salmon and cheese to egg mixture. Stir well.
Add onions and broccoli to mixture. Stir well.
Pour all into pie plate.
Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
Preheat oven to 425 degrees.
Line quiche dish or large glass pie pan with unbaked pie crust.
Combine ham, cheese onion and broccoli and put in quiche dish. Beat remaining ingredients in separate bowl and pour mixture into quiche dish. Gently stir.
Bake at 425 degrees for 15 minutes then reduce heat to 300 degrees. Bake for 30 minutes longer or until slightly golden and inserted knife comes out clean. Let stand for 10 minutes before cutting.
Pre-heat the oven to 350 degrees F.
Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it).
Beat eggs and cream, then add the cheese and mix well.
Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper.
Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.
Prepare meat.
Place in pan and sprinkle with onions; layer with broccoli.
Cover with grated cheese.
Beat eggs.
Add milk and Bisquick, salt and pepper to taste.
Pour mixture over all. Bake at 350\u00b0 for 50 to 60 minutes.
Use 9 x 13-inch pan for medium quiche.
Use 8 x 10 x 10 1/2-inch pan for deeper quiche.
For crust:
Cut up
Line a 10-inch quiche dish or 9-inch pie