You Take the Good, You Take the Bad...

Admittedly, this may go against everything Mrs. Garrett held veritable, but quiches are a great dumping ground for leftover veggies and cheese blocks with midnight teeth marks in them. Another great tip is that eggs can be rather inexpensive the closer to the "sell by" date they are purchased.

Broccoli Quiche Recipe

Ingredients:

1 9-inch pie shell

10 oz. chopped broccoli

8oz. fresh mushrooms

1 cup milk

3 eggs, beaten

2 tbs margarine, melted

1 tbs flour Pic: (L) Sun-dried tomato, feta and spinach; (R) Broccoli & Cheddar

1 tsp salt

1/2 tsp pepper

1 cup shredded cheddar cheese, divided

Preparation:

Preheat oven to 375 degrees. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender (we suggest steaming!); drain well. Combine eggs, milk, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended. Sprinkle remaining cheese over crust. Later broccoli and mushrooms on cheese. Pour milk/ egg mixture over all. Bake at 375 degrees for 35 to 45 minutes or until a knife inserted in center comes out clean.