What's Cooking: Seasonal Quiche - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Seasonal Quiche

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Chef Mark Molinaro from NECI joins us with a recipe for Mother's Day brunch.

Pie Dough

Recipe Yield: 3 each Serving size: 1 pie

6 cup AP Flour

3 teaspoon Salt

12 ounce Cold Butter

3/4 cup Cold Shortening

8 ounce Water 6-8 ounces


1) Add flour and salt together.

2) Cut in butter and shortening for flakey crust.

3) Add water.



48 ounce Pie Dough

20 each Eggs

3 pint Cream

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Sugar

1 head Broccoli

2 pound Mushrooms

1 pound Onions


1) Sauté the vegetables. Blanch the broccoli.

2) Mix the eggs, cream, salt, pepper, and sugar.

3) Fold in the vegetables and place into 2 par-baked pie shells.

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