Quiche and Savory Pies: Broccoli Quiche with Mashed Potato Crust | Submitted By: stackhawkley

2 large potatoes, peeled2 cups chopped fresh broccoli1/4 cup milk1/4 teaspoon salt1 tablespoon olive oil1/2 onion, chopped1 cup shredded Cheddar cheese3 eggs1 cup milk1/2 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside. Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving. Amount Per Serving  Calories: 320 | Total Fat: 14.7g | Cholesterol: 156mg

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Sugar-Free Recipes: Butter Flaky Pie Crust | Submitted By: Dana

1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup butter, chilled and diced1/4 cup ice waterIn a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Amount Per Serving  Calories: 173 | Total Fat: 11.7g | Cholesterol: 31mg

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Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process. Was this review helpful? [ YES ]
1067 users found this review helpful Excellent crust! I've made this crust many times, and I finally mastered the techniques to... This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P Was this review helpful? [ YES ]
214 users found this review helpful This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since...

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