Ham and Broccoli Quiche

Prep Time:15 Mins | Total Time:1 Hr 10 Mins | Makes:6

A deliciously easy way to coax nutrient-rich broccoli into your fussy kids' mouths.

1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust)

2 tsp (10 mL) Dijon mustard

4 eggs, slightly beaten

1 cup (250 mL) milk

1/2 tsp (2 mL) dry mustard

1/4 tsp (1 mL) thyme

1/8 tsp (0.5 mL) pepper

1/2 cup (125 mL) cubed cooked ham

1 pkg (227 g) Swiss or Gouda cheese, grated (2 cups/500 mL)

2 cups Green Giant* Frozen Cut Broccoli, thawed, well drained

Adjust oven rack to lowest position. Heat oven to 425°F (220°C). Prepare pie crust according to package directions for One Crust Filled Pie using a 9-inch (23 cm) pie plate or quiche pan (refrigerate remaining crust for later use).
Brush pie crust with Dijon mustard. In large bowl, combine eggs, milk, dry mustard, thyme and pepper; set aside.
Layer ham, 1 1/2 cups (375 mL) cheese and broccoli in pie crust-lined pan. Pour egg mixture over top.
Bake at 425°F (220°C) for 15 minutes. Sprinkle with remaining 1/2 cup (125 mL) cheese.
Reduce heat to 375°F (190°C) and bake for an additional 35 to 40 minutes or until knife inserted in centre comes out clean.

Refrigerated Pie Crusts

Time Savers: Make Ahead: Bake, and cool before freezing. Freeze in individual containers or as a whole quiche. Freeze up to 3 months.

1 Serving: Calories 410; ( Calories from Fat 230 ); Total Fat 26g ( Saturated Fat 12g , Trans Fat 0g ) ; Cholesterol 195mg; Sodium 820mg; Total Carbohydrate 20g ( Dietary Fiber 1g , Sugars 3g ); Protein 23g Percent Daily Value* : Vitamin A 15%; Vitamin C 6%; Calcium 35%; Iron 10%

*Percent Daily Values are based on a 2,000 calorie diet.