This is my go-to quiche recipe. The broccoli and tomato can be swapped out for other things (I actually adopted this from a recipe for broccoli & mushroom quiche) and it works great as a meal you can make ahead and eat through the week.
Ingredients:
1 9-inch pie shell
1 small head of broccoli, chopped and cooked
1 small tomato, chopped
1 cup milk
3 eggs, beaten
2 tablespoons butter, melted
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup mozzarella cheese divided (the original recipe called for cheddar, I substituted mozzarella because I like it more)
Directions: Preheat oven to 375. Bake pie crust for about 10 minutes or until bottom is brown. Let cool. Chop broccoli and tomato, steam broccoli until tender. Combine milk, eggs, butter, flour, salt and 3/4 cup cheese. Whisk until well blended. Spread remaining 1/4 cup cheese over crust. Layer broccoli and tomato over cheese. Pour milk and egg mixture over all. Bake at 375 for 35 to 45 minutes, or until knife inserted in center comes out clean. Allow to cool for 20-30 minutes before serving. Makes 4 to 6 servings.
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