I needed to use some cheese I had, so I decided to make a favorite of mine, a quiche made with 5 cheeses, milk, eggs,

chopped broccoli, and a frozen crust.

Equipment:

1 large mixing bowl

1 small.mixing bowl

1 large mixing spoon

1 fork for mixing eggs in small bowl

Measuring cup

1 cookie tray covered with foil

Ingredients:

1 frozen, deep dish single pie crust, baked

according to package directions

1-10 oz frozen sq pkg chop broccoli (HEB)

1-8 oz pkg Mexican style blend shredded

Monterey Jack, Mild Cheddar, Queso

Quesadilla, & Asadero cheeses (Kroger)

1-6 oz pkg shredded Mozzarella cheese

2 large eggs, mixed with fork

1/2 cup milk (I used almond milk)

Directions:

Preheat oven to 350 degrees. Cover cookie sheet with foil. Remove one deep dish frozen pie crust from pkg. Poke holes with prongs of fork into bottom and sides of crust. Bake for about 12 minutes in preheated oven. Remove from oven and set aside.

Cook frozen chopped broccoli for 8 minutes on high in package. It is best to take wrapper off package before cooking.

When done, dump cooked broccoli into large bowl. Add all of cheeses. Mix well with spoon. Mix eggs and milk in small bowl with fork. Add to cheese and broccoli

mixture. Sir well again with spoon. Pour into cooked crust. Set pie shell with filling in it onto cookie sheet covered with foil to avoid spills in oven. Bake for 60 minutes.

Let quiche cool at least 20 minutes before slicing. Enjoy!