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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 1.Beat eggs until light. Mix in both cheeses, pepper and nutmeg until
2.Stir in broccoli. Set aside.
3.Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. Trim off the stems and remove any limp leaves from the Brussel Sprouts.
| Ingredients:
1 Package(s) Devil's Food Cake Mix
4 Eggs
1/2 Cup(s) Oil
1/4 Cup(s) Water
1 Teaspoon(s) Vanilla
1 Package(s) Chocolate pudding mix
8 Ounce(s) Sour cream
3/4 Cup(s) Chocolate chips
3/4 Cup(s) Pecans
1/2 Cup(s) Melted butter
1 Cup(s) Brown sugar |
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