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.

Rhonda's Buffalo Chicken Strips

Here's another one from RhondaS. When she can find lettuce, they make these strips into a buffalo chicken salad. Sounds delicious!

Buffalo Chicken Strips

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper (I use Indian lal mirchi)
1/2 teaspoon salt
3/4 cup bread crumbs (I just make my own)*
2 egg whites, beaten
1 tablespoon water

Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

*To make bread crumbs, toast bread. Pound it with anything in a plastic bag or put it in the mixer to crumble it up. You can season it as you like with Italian seasonings, salt, pepper, whatever you want! Two slices makes about 1 cup, depending on the size/thickness of the bread you use.

Rhonda's Chicken Stuffing Casserole

Thanks to RhondaS for submitting my first guest recipe! Sounds yummy! I'm working on a recipe for homemade sour cream. Hopefully I'll post it by next week.

Rhonda’s Chicken Stuffing Casserole

4 pieces of preferably stale bread

1 c. butter

Rubbed sage to taste (brought from the states)

2-3 chicken breasts, chopped

1 small onion, diced

1-2 bunches broccoli, optional

1 can (or equivalent) cream of chicken or mushroom soup

1-2 small size Dahi packs, or 1 c. homemade sour cream

Toast the bread until really done and crunchy. Crush it up into chunky bread crumbs. Toss the bread crumbs with 1/2 c. butter and rubbed sage until smells right, tastes good. Salt and pepper to taste.

Melt 1/2 c. butter in a casserole dish. Add the chopped chicken and diced onion and coat with the butter. Bake for 10 minutes at 175 C.

While it’s baking, steam or boil broccoli until crisp tender.

In a bowl, mix together the cream of chicken soup and the dahi. If you use two full containers of dahi, it will have a little more gravy. If you’d like less gravy, use 1-1 1/2 containers dahi.

Remove the chicken from the oven and add the broccoli and soup mixture. Stir together. Spread the bread crumbs over the top.

Return to the oven for another 25-30 minutes. Enjoy over rice!