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1
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Preheat Oven: Convection Mode at 400°F; later reduce to 300°F. Convection Cook Time: 10-15 minutes for crust; additional 40-50 minutes for quiche. Pan size: approximately 8 1/2 x 11"
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2
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In a medium bowl, combine flour and salt. Using a pastry blender or two knives, cut in shortening until mixture resembles course crumbs. Sprinkle with water, one tablespoon at a time, tossing lightly with fork until all flour is evenly moistened. Shape dough into a flat pancake. On a lightly foured surface, roll pastry to a rectangle that will go about halfway up the sides of baking dish. Ease into baking dish....you may need to cut away some from one side to add to another to make the crust even around all sides. Line shell with parchment paper and fill with a layer of dry beans. Cook in preheated oven for 5 minutes; remove paper and beans. At this point brush pastry shell with a mixture of one egg white mixed with 1 tablsp. water before returning to oven to finish cooking for 5-7 more minutes. Cool slightly. Reduce oven temperature to 300°F.
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3
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Meanwhile, for filling, melt butter in a medium skillet. Add onion and saute until translucent. Add broccoli and ham. Saute for 5 minutes.
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4
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Sprinkle 1/2 of Swiss cheese and 1/2 of Gruyere cheese evenly over bottom of baked quiche shell. Spread with broccoli-ham mixture. Top with remaining cheeses.
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5
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In a medium bowl, combine eggs, half and half, milk, nutmeg, and pepper; pour carefully over filling. Bake in preheated oven until knife (inserted 1 inch from the edge) comes out clean. (Note: Center two inches of quich will be only partially set.) Allow to stand 10 minutes before serving.
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6
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For traditional (non-convection) baking: Preheat oven using Bake Mode. For crust, bake at 425°F for 10-15 minutes. For quiche, bake at 325°F for 40-50 minutes.
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7
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Most of the time, the quiche is done after about 30 minutes. Check periodically as every oven is different.
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