Lemon-Broccoli Quiche

Name: Lemon-Broccoli Quiche
Ingredients: 1 unbaked 9 inch pie shell; 1 (10 ounce) package frozen broccoli cuts or (10 ounce) package fresh broccoli; 1 (8 ounce) can sliced water chestnuts, drained; 3/4 cup mayonnaise; 3/4 cup half-and-half; 3 eggs, slightly beaten; 1/8 teaspoon nutmeg; 2 tablespoons fresh lemon juice; 1/4 teaspoon soy sauce; 1/2 teaspoon salt; 2 teaspoons cornstarch; 1 1/2 cups shredded swiss cheese; 1/2 teaspoon red pepper flakes, to taste; 1/2 teaspoon paprika, to taste

14 ingredients

10 steps

Ingredients

1 unbaked 9 inch pie shell
1 (10 ounce) package frozen broccoli cuts or (10 ounce) package fresh broccoli
1 (8 ounce) can sliced water chestnuts, drained
3/4 cup mayonnaise
3/4 cup half-and-half
3 eggs, slightly beaten
1/8 teaspoon nutmeg
2 tablespoons fresh lemon juice
1/4 teaspoon soy sauce
1/2 teaspoon salt
2 teaspoons cornstarch
1 1/2 cups shredded swiss cheese
1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon paprika, to taste

Directions

1

Preheat oven to 350.
2

Steam broccoli (make sure pieces are medium size and uniform).
3

Combine the broccoli with drained water chestnuts and set aside.
4

Mix all remaining ingredients, except Swiss cheese and paprike, in a seperate bowl from the broccoli.
5

Spread broccoli, water chestnuts and cheese evenly in crust.
6

Carefully pour egg mixture into crust.
7

Sprinkle with paprika.
8

Bake in preheated oven for 35-40 minutes at 350 degrees.
9

Let stand 15 minutes before serving.
10

It will lose its texture if allowed to sit for too long (over an hour).