Broccoli, Corn, and Red Bell Pepper Quiche

For the crust:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
6 to 8 tablespoons very cold water

For the filling:

2 tablespoons butter
1 small onion, diced
1 red bell pepper, chopped
1/2 pound broccoli florets
3 large eggs
1/2 cup canned whole corn kernels, well drained
1 cup whipping cream
3/4 cup cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

For the dough:

1. In a medium mixing bowl, whisk together the flour and salt. With a pastry blender, cut in the butter into the flour until the mixture is crumbly and pea sized.
2. Sprinkle 6 tablespoons of water over the mixture and use a fork to work the flour into the dough. Add the two more tablespoons of water as needed, mixing until the dough gathers into a ball.
3. On a lightly floured surface, flatten one half of the ball into a disk. Roll the dough out carefully, rolling different directions if necessary to keep a round shape. Roll to a 12 inch circle. The dough will be about 1/4 thick. Repeat with the remaining dough.

For the filling:

Preheat the oven to 375 degrees.

1. Make the crust according to package or recipe directions. Line a deep-dish 9-inch pie pan.
2. In the butter, sauté the onion, red bell pepper, and florets until the onion and red pepper are crisp-tender. Set aside.
3. In a medium bowl, whisk the eggs until blended. Add the sautéed vegetables, corn kernels, whipping cream, grated cheese, salt, and pepper.
4. Pour the filling into crust and bake for 45 minutes or until the quiche testes down when a knife is inserted one inch from the center.


Number of Servings: 8

Recipe submitted by SparkPeople user DFRANTZEN.