Broccoli + Roasted tomato quiche

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Pie crust:
1 cup whole wheat flour
1/2 teaspoon salt
8 tbs butter, chilled and cut into small dice
2 tablespoons ice water

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Filling:
3 eggs
1/3 cup egg whites
1/3 cup almond milk
1/3 cup cottage cheese
5-6 broccoli florets
1/3 cup roasted tomatoes
Dash salt and pepper
Pinch of grated nutmeg

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Making the pie crust (without food processor):
Mix the flour and salt into a bowl. Add butter into the flour mixture. Using your fingers, break up the butter into pieces that resemble coarse crumbs. Make sure this process doesn’t take too long as your fingers will begin warming the butter. Add the ice water gradually until the dough comes together into a ball.
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Make the Quiche:
Preheat the oven to 350 degrees. Roll the pastry out to fit a 9 inche pie pan. Line the tart pan with the pastry.
In a medium bowl, using a large fork, beat the filling mixture until well blended. Pour the mixture into the uncooked tart shell. Pop the tart pan onto the hot baking tray and bake for about 25 minutes or until the pastry is golden and the filling is set.

Cool for about 10 minutes before serving.

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