Broccoli and Red Pepper Quiche

Brocolli & Red Pepper Quiche with a Mustard Crust

Crust (MindyW's recipe)
1 ¾ c flour

½ t salt
½ c oil

4 T Ice water

Sift flour and salt. Add oil and water. Mix well with spoon. Dough should form
in a ball with consistency of playdough. If the dough crumbles add a few drops
more of water. Place ball of dough in the center of a round glass pie plate. Press from
the center outward to form piecrust. Fill with favorite filling. Bake as directed for filling.

Quiche
Mustard (I just used the Fun Foods brand)
500g Cheddar cheese, shredded (I used the Milk Man Natural Cheddar)
3-4 T. olive oil (I used half olive oil and half melted butter)
1 onion, chopped
1 red bell pepper chopped or sliced
2 c. chopped broccoli florets
3 eggs, large
1 c. whole milk
1/2 t salt
Pepper & nutmeg to taste (I used about a ¼ tsp of black pepper and no nutmeg)

Directions:

Lightly brush bottom of unbaked pie shell with mustard, prick and bake in 200 degree celsius oven for 8 minutes. Remove and let cool.

While crust cools, heat the olive oil over medium-high heat. Add onions and cook 2-3 minutes. Add bell pepper and saute till crunchy tender, then add broccoli and cook till just beginning to turn bright green.

Beat eggs with salt and spices. Add milk and beat again to combine.

Layer cheese and vegetables in pastry shell, ending with enough vegetables to show a little color after the filling sets. Drizzle egg/milk mixture over all.
Bake in 175 degree oven for 35-45 minutes, until fairly well set, maybe a bit soft in the middle. Top should be golden and puffed up.

Let cool, if you can bear to wait, 15-20 minutes before cutting. It's great cold if any left over.

Rhonda’s Note: I don’t even own a pie pan so I used a square casserole dish so it was a “deep dish” quiche. I used 2 red peppers and an extra egg and I definitely cooked it for the full 45 minutes. It was great.