Broccoli Quiche

This is probably my recipe for dinner with the fastest prep time. It's a recipe that until now had scribbled on a piece of paper. The instructions probably make no sense to anyone but me. It's one of several recipes from my mother that I took down when I moved into my first apartment. My one change is the addition of a small amount of cayenne pepper.

As I mentioned in a previous quiche post, I barely made quiche because I was so hung up on making everything from scratch for the longest time. I do still think that my homemade crust is best, but the all-natural frozen crusts I've been buying are good enough for a quick dinner.

1 9-inch frozen pie crust

2 cups shredded colby jack (or cheddar or just monterey jack...) cheese

10 ounces frozen chopped broccoli, thawed and drained

1/2 cup slivered almonds

2 eggs

1/2 cup milk

1/2 cup light mayonnaise

1/8 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

1/8 teaspoon cayenne pepper

Preheat oven to 350 degrees. Whisk together the eggs and mayonnaise. Whisk in the milk, black pepper, nutmeg, and cayenne pepper. Sprinkle a little cheese on the bottom of the pie crust. Spread the broccoli over the cheese. Spread the rest of the cheese over the broccoli. Pour the egg mixture evenly over the cheese. Sprinkle the almonds over the top. Bake for 40-45 minutes or until center of quiche is set. Let cool for at least 10 minutes before serving. Makes 6 servings.