2 cups broccoli florets
5 large eggs
¾ cup milk I used whole milk
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 9-inch whole wheat pie crust
Preheat oven to 375 degrees F.
Roll out pie crust, if not already shaped, and chill until ready to use.
Place 1-2 cups water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.
In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.
Bake quiche for 35-40 minutes, until eggs are set in the center. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
Let stand for 5 minutes before serving.
Recipe by Kristine’s Kitchen