Broccoli-Mushroom Quiche
Recipe courtesy Suzanne Zimmer-Lowery

Serves 6 to 9

Ingredients:
Dough:
1 cup flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon shortening, chilled
3 tablespoons ice water

Filling:
1 tablespoon butter
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/4 cup chopped onion
4 eggs
2 cups half and half
1 cup shredded cheese
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 425 degrees.

Directions:
For the pie dough, combine the flour and salt in a bowl. Using a pastry blender, or two forks, cut the shortening into the flour until the mixture is grainy.

Add the ice water and toss with fingers until a soft dough forms. More water may be sprinkled in if needed. Gather the dough into a ball and flatten into a round disc between pieces of waxed paper. Chill for 30 minutes.

Meanwhile, for the filling, melt the butter in a saute pan. Add the broccoli, mushrooms and onions, and cook and stir for 3-4 minutes, just until the vegetables begin to soften. Set aside to cool.

Roll the dough into a large round on a lightly floured work surface. Transfer the round of dough to a pie pan, pressing into the sides to line the pan. Fold under and pinch any overhanging dough to form a fluted edge. Prick the bottom of the dough several times with a fork. 

Spread the cooked vegetables evenly in the bottom of the crust.

In a separate bowl, whisk together the eggs, half and half, cheese, salt and pepper, and pour over the vegetables.

Cook in the center of the preheated oven for 15 minutes. Turn the heat to 300ºF and continue cooking for an additional 45 minutes until the filling is set and a knife inserted comes out clean. Let cool for 10 minutes before serving.