This rich quiche recipe is attractive enough to serve for company and satisfies the biggest appetite. Tastes marvelous, too.
1 unbaked 9" deep-dish pastry shell
(I used a can of crescent rolls for the crust rather than the prepared pie crust.)
1 cup water
1/2 cup chopped steamed broccoli
1 cut (4 ounces) shredded Swiss chess
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons flour
4 eggs
1 1/4 cups milk (or heavy whipping cream)
2 tablespoons chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/2 cup diced fully cooked ham
Line unpricked pastry shell with double thickness of heavy duty foil, Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. (If you using crescent rolls for crust, unroll dough and press into greased pie plate.)
Toss cheese with flour; set aside. In the bowl, beat the eggs. Add the milk, onion and seasonings; mix well. Stir in the ham, broccoli, and cheese mixture. Pour into prepared crust.
Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
