From Sandi's Recipe File - Shrimp and Broccoli Quiche

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"From Sandi's Recipe File"

Recipe Source:
Eating Light
from Better Homes and Gardens

Serving Size: Makes 6 servings

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Shrimp and Broccoli Quiche

Amount	Ingredient
1/2 cup	frozen cut broccoli
3	beaten eggs
1 1/2 cups	milk
3 tablespoons	sliced green onion
2/3 cup	chopped, cooked, fresh or frozen shrimp
1 1/2 cups	shredded Swiss cheese (6 ounces)
1 tablespoon	all-purpose flour
	Parsley sprigs (optional)
Whole Wheat Pastry Shell
3/4 cup	whole wheat flour
1/2 cup	all-purpose flour
1/2 teaspoon	salt
1/3 cup	shortening or lard
3 - 4 tablespoons	cold milk

Preparation Instructions:

To thaw frozen broccoli, put it in a colander and rinse under hot tap water. Drain well; set broccoli aside.
Stir together beaten eggs, milk, and green onion; stir in shrimp. Toss together shredded Swiss cheese and flour; stir into egg mixture. Stir in broccoli.
Prepare the Whole Wheat Pastry Shell. Pour egg mixture into the hot baked pastry shell.
Bake in a 325 degree oven for 40 to 45 minutes or till a knife inserted between center and edge comes out clean. If necessary, cover the edge of the crust with foil during baking to prevent overbrowning.
Let quiche stand for 5 to 10 minutes before serving. Garnish with parsley sprigs, if desired. Makes 6 servings.
Whole Wheat Pastry Shell: In a mixing bowl stir together whole wheat flour, all purpose flour, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon cold milk over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 2 to 3 tablespoons additional milk till all is moistened. For dough into a ball.
On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin; unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge.
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Remove foil; bake about 5 minutes more or till pastry is nearly done. Remove pastry from oven. Reduce oven temperature to 325 degrees.

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