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Velvet Broccoli Quiche Recipe

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This recipe for Velvet Broccoli Quiche, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Bagley
Added: Friday, October 6, 2006


1 cup whole wheat flour
3/4 cup (3oz) cheddar cheese, shredded
1/4 cup chopped almonds
1/4 tsp paprika
1/3 cup oil


1 cup sour cream
1/2 cup milk
1/4 cup mayonnaise
3 eggs, well beaten
1 pkg (9oz) frozen cut broccoli, thawed
1/2 cup (2 oz) cheddar cheese, shredded
1 Tbsp finely chopped onion
1/4 tsp dill weed
2 to 3 drops hot pepper sauce

Pre-heat oven to 400. Lightly spoon flour into measuring cup; level off. In small bowl, combine all crust ingredients until crumbly and mixture holds together. Press in bottom and up sides of 10 inch pie or quiche pan. Bake at 400 for 8-10 minutes or until light golden brown. Remove. Reduce oven temp to 325.
In large bowl, combine sour cream, milk, mayonnaise, and eggs. Mix well. Stir in broccoli, 1/2 cup cheese, onion, dill weed and hot pepper sauce until well blended. Pour into partially baked crust. Bake at 325 for 40-45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

Personal Notes:
Personal Notes:
Chopped ham or cooked bacon can be added.




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