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Broccoli cheese Quiche

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Ingredients
  • Deep dish pie crust
  • 12-16 oz frozen broccoli
  • 8 ounces cream cheese
  • 8 ounces cheddar, farmers, gouda or your favorite cheese
  • 5-7 eggs
  • dash of milk
  • salt
  • pepper
  • garlic
  • 1/4 to 1/2 teaspoon Dijon mustard
Instructions

Beat together eggs, milk, salt, pepper, garlic and mustard to form a custard mixture. Bake the (frozen, pre-made or homemade) deep dish pie crust (which has first been well poked with a fork to prevent the crust from puffing up during baking) at 350 degrees for 8 - 10 minutes. Put enough of the custard mixture in the browned pie crust to coat the bottom; swirl it around to coat the sides. Put broccoli, cheddar cheese, cream cheese (sliced into thin strips), and egg mixture into crust in layers; continue layering until the broccoli and cheeses are gone. The next to the last layer should be the custard mixture, followed by the remaining cheddar to form a pinwheel around the top of the pie, with a ``glob'' of cream cheese in the center. The crust **shouldn't be filled all the way up to the top.** Bake at 350 degrees for 40-45 minutes, or until the center is firm - it shouldn't jiggle in the middle when it is done. Don't overbake. Cool for a few minutes before slicing.

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