Adapted from
Best Loved Holidays
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Crust:
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1 1/4 cups
unbleached flour
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1/2 tsp
salt
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1/4 cup
fat-free milk
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3 tbsps
olive oil
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Filling:
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10 ozs
frozen chopped broccoli, cooked
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4 1/2 ozs
cheddar cheese, shredded
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1/2 cup
onions, chopped
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1/2 cup
bell peppers, chopped
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4 whole
eggs
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1 cup
fat-free milk
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1 1/4 tsps
salt
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1/8 tsp
black pepper
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Bake for seven minutes. Reduce oven temperature to 375. Meanwhile to prepare filling, combine broccoli, cheese, onions, and bell peppers in a bowl. Mix well. Spoon mixture into baked crust. In another bowl, combine eggs, milk, salt, and black pepper. Mix until blended. Pour over entire pie. Bake for 40 minutes, or until toothpick inserted in center comes out clean.