Step 1

Blind bake the crust: Preheat oven to 375 degrees. Press pie crust into a 9 inch pie plate. Lay a piece of parchment paper on top of the pie crust, and top with pie weights (or dried beans/rice), making sure the weight evenly distributed along the bottom and against the sides of the pie crust. The dish should be about 2/3 full. Bake the pie crust for 15 mins. Remove the parchment paper and beans, and place the crust back in the oven for 7-10 minutes until the crust is a light golden color. Remove the pie weights and parchment, and set aside.

Step 2

Meanwhile, prepare the veggies: Heat olive oil in a non stick skillet over medium high heat. Add broccoli, onion, red pepper, ¼ tsp salt, ¼ tsp pepper, garlic powder, and smoked paprika. Toss to coat, and saute for 5-7 minutes, stirring occasionally, until the veggies start to soften. Set aside to cool slightly.

Step 3

Make the custard: Add milk, cream, eggs, ½ tsp salt, and ¼ tsp pepper to a large measuring cup or mixing bowl with a spout. Whisk well until the eggs are fully broken down and incorporated with the liquids, about 1 minute.

Step 4

Assemble the quiche: Spread the veggies over the bottom of the par-baked pie crust. Top with shredded cheese. Carefully pour the egg custard mix over the fillings. Cover the outer edges of the crust with a pie shield or aluminum foil, making sure not to touch the custard. Bake at 375 degrees for 30-40 mins until the center is just barely set and a knife inserted in the center comes out clean. Allow the quiche to rest for 10-15 minutes before serving. Enjoy!