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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Cups of Bisquick
0.25 Cups of Cold Water
1.0 Cups of Chopped Broccoli
1.0 Cups of Shredded Swiss Cheese
0.5 Cans of French Fried Onions
4.0 of Eggs
2.0 Cups of Whipping Cream
0.75 Teaspoons of Salt
0.25 Teaspoons of Sugar
0.125 Teaspoons of Cayenne Pepper
Instructions
Heat oven to 425 degrees. Mix bisquick and water until it forms a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on a flour covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9 inch pie plate. Ease into pie plate; flute edges of dough. Sprinkle broccoli, cheese, and onions into crust. Beat remaining ingredients with hand blender; pour over broccoli mixture. Bake 15 minutes. Reduce temperature to 300 degrees. Bake until knife inserted 1 inch from the edge comes out clean; about 35 minutes. Let stand 10 minutes before cutting. Refrigerate any remaining quiche.