Broccoli Cheddar Quiche

A family standby. Sometimes the simplest dishes are the best. 

Pastry for a 10" deep-dish pie
1 pound broccoli florets
6 large eggs
1 1/2 cups whole milk
3 to 4 ounces extra-sharp cheddar cheese, grated
Salt and freshly ground black pepper

Roll out crust. Place in a 10" deep dish pie pan. Flute edges. Freeze 10 minutes or until very firm. While crust is freezing, steam and chop broccoli florets. Whisk eggs and milk together.

Grate cheese. Spread evenly on bottom of crust. Top with broccoli, spreading evenly. Season generously with salt and pepper. Pour egg-milk mixture atop broccoli, pressing the broccoli down so it is coated with custard.

Bake at 350° for 45-500 minutes or until puffed, lightly brown, and testing done. Let cool 10 minutes, then slice.