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Broccoli and Cheese Quiche

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.

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