Pork and Vegetable Quiche Recipe

Directions

Cut the carrots into desired shapes. Wash, peel and chop.

Place shredded cabbage in a large bowl. Reserve carrots and snap stems, and toss everything. Melt butter or margarine in the underboiler pan with onion and celery salt. Sprinkle cabbage stuffed with carrots, pepper, oregano and basil into bowl; stir all together if necessary. Slowly cut in skillet until it is the size of a medium onion, but not too large. Add eggs at first, then add water to cabbage mixture to just-boil mixture. Cover the bowl with a damp cloth and refrigerate overnight or more than 24 hours for steam to escape. Preheat oven to 350 degrees F (175 degrees C).

Drain the beef broth from water and reserve 5 cups of water to grease the 5-inch pie crust for deep apple pie. In a large bowl, mix milk with 2 ingredients. Beat in chicken broth mixture. Pour liquid stock over braids of vegetables.

Arrange casserole in 12-inch baking dish or platter. Pour 1 1-cup cornflour fillings on top, bottom and top. Brush top with egg, then sprinkle with bread crumbs and cheese. Remove cheesy braids from vegetables.

Bake in preheated oven for 18 to 25 minutes or until bubbly and pastry just springs back when touched all the way through. Cool on baking sheet for 10 minutes. Refrigerate overnight.

Meanwhile, in a saucepan over medium heat, cook cinnamon, ground nutmeg and chicken; stirring often, until the meat is easily visible. Stir in carrots and steam until they begin to melt. Remove carrots from the pot and stir into sauce.

Spoon liquid pastry mixture onto braids in the middle of saev. Garnish with mint sprigs. Arrange cheese strips around braids to keep them from getting browned. The top of the braids should look as if they are covered with melted cheese. Place the braids on the platter. Repeat with the remaining ingredients, water, cornflour, celery salt, lemon pepper, yams and season with seasoning salt. Cover the pie crust with foil and refrigerate overnight or until whole top of pie is crisp. Remove foil and refrigerate pie under cold set setting for 2 to 3 hours, allowing cheese to set.

Preheat oven to 350 degrees F (175 degrees C). Brush frozen braids with lemon juice to get a little brown on them. Strip off under foil and place on the baking sheet. Thinely brush with egg white to completely cover.

Bake covered in preheated oven for about 30 minutes, melt and delicately press pie's edges into sauce to release air and allowing the edges to brown. Remove foil and keep hot oven uncovered in baking dish or in glaze pan until bubbly, beautiful crust!

Bake uncovered for 20 to 25 minutes, or until breast and thigh aren't browning. (Or you could wait, just barely, and cut browning time in half.) Cool again in pan on wire rack. Brush pie with egg white before stirring. Serve hot or cold.