*  Exported from  MasterCook  *

                       Broccoli and Mushroom Quiche

Recipe By     : Gizmowidge
Serving Size  : 6    Preparation Time :0:00
Categories    : Quiche                           Relish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      heads         broccoli -- 1 lb (1 to 2)
                        Salt and pepper
   6      ozs           mushrooms
   2      cloves        garlic
   2      T             butter
                        ground nutmeg
                        FOR PASTRY DOUGH:
   1 2/3  c             flour
   1                    egg yolk
     1/2  tsp           salt
   3      T             water -- more if needed
   7      T             unsalted butter -- more for quiche pan
                        FOR CHEESE CUSTARD:
   3                    eggs
   2                    egg yolks
   1 1/2  c             milk
   1      c             heavy cream
     1/2  c             grated Parmesan
                        ground nutmeg

  1.  Make pie pastry dough:   Cube butter,  work into flour        with
fingers as for pie dough.   Add egg yolk,  salt  and        water in a well
in the middle.   Press into a ball,  knead        1-2  minutes.   Shape into
a ball.   Butter quiche pan and        roll  dough  into 12-inch circle.
Fit into  quiche  pan.        Prick.  Refrigerate for 15 minutes, heat oven
to 425.

       Blind-bake  by  lining with foil and  using  pie  weights.
Bake  for about 15 minutes.   Reduce oven to 375.   Remove        foil and
weights.             Prepare broccoli by trimming head,  leaving about  2"
stem.   Cut  florets from stem where they begin to branch.        Slice the
stem likewise into sticks  (separately).   Bring        water to boil, add
salt, cook until just tender (about 3-5        min.)  Drain,  rinse  with
cold water,  and  drain  again        thoroughly.

       2.   Clean mushrooms and slice.  Chop garlic.  Melt butter        in
frying pan.  Add mushrooms, garlic, salt, pepper, and a        pinch  of
nutmeg.    Cook,  stirring,  until  liquid  has        evaporated,  about  5
min.   Make  sure  you  cook  until        mushrooms are quite dry...or
filling could be curdled.

       3.  Assemble  quiche and bake.   Make custard by  whisking
eggs,  egg yolks, milk, cream, cheese, salt, pepper, and a        pinch  of
nutmeg  together  in  a  small  bowl.    Spread        mushrooms  on  the
bottom of the  pastry  shell.   Arrange        florets  and sticks of
broccoli stem on top in  concentric        circles.   Ladle  cheese custard
over vegetables  to  fill        pastry  shell almost to the rim.   Bake
30-35 min.,  until        done when tested with metal skewer.



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