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• 1c Half & Half
• 5 eggs slightly beaten
• ¾ - 1 tsp Colemans dry mustard
• ½ tsp pepper
• 1 c bacon or ham, cooked & chopped – reserve drippings
• 8-10oz grated cheese – Swiss and/or cheddar
• 1½ c broccoli florettes (small bits), quickly blanched & well drained (squeezed out in a towel)
• ½ onion, chopped & fried in reserved bacon drippings till slightly brown

350°F

Combine eggs, half & half, mustard and pepper. Set aside.

-Combine bacon, cheese, onion, broccoli well; put in crust lined quiche tin.

-Pour egg mixture over.

-Bake for 40-60 minutes
 

Pastry

• 6 oz flour
• 1½ oz shortening or lard
• 1½ oz butter, but into cubes
• ½ tsp Coleman’s dry mustard (optional)
• ½ c grated cheddar cheese (optional)
• pinch of salt
• cold water to mix

-Sift flour, salt & mustard

-Cut in shortening & butter till crumbly

-Toss in cheese

-Sprinkle in water till dough comes together

-Bring together into a ball. Wrap in plastic wrap, flatten out into a disk and stick in fridge for 40 minutes.

-Roll out and line 11”-12” quiche pan.