Great Texture, Great Lemony Taste.

1 10-ounce package frozen broccoli cuts (or, of course, fresh)
1 8-ounce can sliced water chestnuts, drained
3/4 cup mayonnaise
3/4 cup half-and-half
3 eggs, slightly beaten
1/8 teaspoon nutmeg
2 tablespoons fresh lemon juice
1/4 teaspoon soy sauce
1 pinch salt
2 teaspoons cornstarch
1-1/2 cups shredded Swiss cheese
a pinch of red pepper flakes
1 unbaked 9" pastry shell
paprika

Steam broccoli and set aside (make sure pieces are medium size and uniform), combine with drained water chestnuts and set aside. Mix all remaining ingredients, except cheese. Place broccoli, water chestnuts and cheese evenly in crust. Carefully pour egg mixture into crust. Sprinkle with paprika. Bake in preheated oven for 35-40 minutes at 350 degrees. Let stand 15 minutes before serving.

Menu: Fruit juice or Clamato juice with slice of lemon

Serve: Quich with generous display of fresh fruit and Apple Streudel Muffins. Whipped butter for muffins and coffee.

Note: This quiche is excellent served right from the oven. It loses its good texture if served hours later. Never make the night before.

The Oaks Victorian Inn Christiansburg, Virginia Set on Christiansburg's highest hill in the beautiful mountain highlands of southwest Virginia, welcomes travelers.

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More The Oaks Victorian Inn Recipes: Pasta Souffle with Baked Salmon in Dill Sauce

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