Broccoli and Cheese Quiche – Phoebe Mont
2 open pie crusts
(Make your own or use Mrs. Smith’s frozen – they are quite good)
½ pint half-and-half (light cream)
14 X-large eggs - beaten
1 large bag frozen chopped broccoli
16oz shredded X Sharp cheddar (1 bag Sargento is perfect)
S & P
Pre-bake crusts slightly so that the bottom does not get soggy.
Divide broccoli and cheese into two portions, spread on pie crusts.
Beat half-and-half (light cream) into eggs, season, and pour over broccoli/cheese filling. Bake at 375° for 1 hour.
Serves 8 as a side, 4 as a lunch item.