Oil Pastry with Sage:
2-1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup canola oil
1/3 cup low-fat milk
1 tablespoon dried sage, crushed
Quiche:
1-1/2 cups frozen broccoli florets
1-1/2 cups cooked chicken, chopped
1-1/2 cups Swiss cheese, shredded
5 eggs
1-1/4 cups low-fat milk
1 teaspoon dry mustard
½ teaspoon salt
dash black pepper
For the pastry, whisk flour and salt together in a medium
bowl. Add canola oil and milk; mix well
with a fork until moistened. Sprinkle
with 1 tablespoon or more crushed sage and bring dough together with
hands. Gently shape into a ball and roll
in between 2 pieces of wax paper. Roll
it out to fit the size of your quiche pan. Carefully lay it out in pan and crimp edges; set
aside. For the quiche: Steam or cook broccoli until bright green and
crisp-tender. Drain and arrange in
bottom of quiche. Layer chopped chicken
on top of broccoli, then sprinkle with shredded Swiss. Whisk eggs in a bowl. Add the milk, dry mustard, salt and
pepper. Combine well and pour over
chicken broccoli mixture. Gently wrap
edges of crust with foil to prevent burning.
Place in a preheated 375 degree oven for 35 to 45 minutes. Remove from oven and serve warm.
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