CRUST:

2 c. flour
1 tsp. salt
3/4 c. shortening
Water

Mix flour, salt and shortening. Add enough water slowly until dough cleans sides of bowl. Roll with flour. Poke 2 holes in bottom and bake at 400 degrees for 10 minutes.

QUICHE:

1 lb. bacon, fried
1/2 lb. broccoli
1 med. yellow onion, chopped
2 tbsp. butter
1 quiche crust, baked and cooled
4 eggs, beaten
3/4 c. cream
3/4 c. milk
Salt and pepper to taste
1/2 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated

Clean the broccoli and cut into flowerets. Saute the onion and broccoli in butter until tender, but not soft. Crumble the bacon and place vegetables and bacon in the bottom of the quiche crust.

Mix the eggs, cream, milk, salt and pepper and fill the shell. Mix the cheese and add on top. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before cutting. Can also be served at room temperature.