Text Options for the Visually Impaired Font Size: a- A+ Color: A A A Revert 
Close vision bar
Open vision bar

2014-15 BCHS Jr. Chef Team

Crust:

2 C all-purpose flour-KP
½ C whole wheat flour-KP
1 tsp salt
1 tsp sugar
1 C cold unsalted butter, cut into small pieces-KP
¼ C ice-water

Directions:

Combine first 4 ingredients and mix well. Cut the butter into the dough. Add water until dough consistency is reached. Form into two balls, cover with plastic wrap and refrigerate for ten minutes. After refrigeration, combine the two dough balls and roll out. Place rolled out dough into pie dish and crimp edges.

Filling:

1 ½ C chopped fresh broccoli florets-KP
1 small onion, finely chopped-KP
1 C fresh mushrooms, sliced-KP
1 small green pepper, finely chopped-KP
1 small sweet red pepper, finely chopped-KP
1 small orange pepper, finely chopped-KP
2 Tbsp butter-KP
½ C spinach, chopped-KP
½ C kale, chopped-KP
1 C shredded cheese blend-KP
6 large eggs, lightly beaten-KP
1 ¾ C milk-KP
½ tsp salt

Directions:

Preheat oven to 350 degrees. Heat butter in a skillet and sauté broccoli, onion, mushrooms and peppers for about 5 minutes.  Add spinach and kale, sauté until wilted. Spoon into prepared crust and sprinkle with cheese.

In a large bowl, whisk together eggs, milk and salt. Pour over cheese. Bake for 50-60 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting.





Back to School News      Print News Article