2 deep dish pie crusts, either frozen or freshly made
8 farm fresh eggs
2 cups shredded sharp cheddar cheese
1 cup whole milk
4 cups broccoli florets
½ onion, diced fine
1 tsp salt
½ tsp garlic powder
½ tsp freshly ground black pepper
Preheat oven to 350°
Spread about ½ cup of the shredded cheese into the bottom of each of the pie crusts, so that it covers the bottom fully. Prebake the crusts until the cheese melts, and the crusts just begin to brown on the edges, about 15 minutes.
Meanwhile, steam the broccoli florets for about 5 minutes until just tender. (you can also sauté them if you choose)
In a large bowl, add the eggs and milk. Whisk until fully blended and just beginning to get frothy. Add the onion, salt, pepper and garlic. Stir Well.
Add 2/3 of the remaining cheese to the egg mix. Stir well.
Remove the pie crusts from the oven and spread the cooked broccoli evenly between the two crusts.
Pour the egg mixture evenly between the pie crusts.
Sprinkle the remaining cheese on top of the quiche.
Bake at 350° for 30-40 minutes, or until the egg sets and the top just begins to brown.