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BROCCOLI QUICHE
½ pound ground chicken or ground turkey
1 tablespoon olive oil
1 cup fresh broccoli, chopped
1 prepared piecrust shell, uncooked
1 8-ounce package cheddar cheese, shredded
4 eggs
2 cups half & half
white pepper to taste
• In a frying pan, brown ground poultry in olive oil. Drain excess liquid from poultry. In a large pot, parboil or steam broccoli for 8 minutes. Place the ground poultry and broccoli in the pie shell. Add cheese on top. Combine eggs, half & half, and pepper. Pour into pie shell until egg mixture reaches the top.
• Bake at 425°F for 10 minutes. The quiche will shrink slightly so the remaining egg mixture can be added at this point. Reduce heat to 375°F and cook for 25 minutes or until quiche is lightly golden and firm. Makes 6 servings.
• Variations: Mushroom and Onion Quiche: ½ pound ground poultry, browned and drained; 1 cup sliced mushrooms, fresh or canned; 1 large onion, sautéed; and 8-ounces Swiss cheese.
Tomato and Garlic Quiche: ½ pound ground poultry, browned and drained; 1 cup fresh plum tomatoes, chopped; 3 to 4 crushed garlic cloves; 8-ounce Swiss cheese.
Cheese Quiche: ½ pound ground poultry, browned and drained; 8-ounces each of Swiss and cheddar cheese.
April Feature Recipe, CREAMY VEGETABLE LASAGNA
March Feature Recipe, PITAS WITH MARINATED CUCUMBERS
February Feature Recipe, CREAMY MEATBALLS
January Feature Recipe, STROGANOFF
November Feature Recipe, ITALIAN MEAT LOAF
October Feature Recipe, WARM SPINACH SALAD
September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE
August Feature Recipe, BROILED BARBECUE SAUCE BURGERS
July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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