Broccoli Mushroom Quiche

I think fall is definitely in the air because I have been baking and cooking up a storm.  In the last two days we've made two quiches, baked potato chips, strawberry rhubarb crisp, chocolate covered cherries, mini ice cream pies, and two shrubs.  And I have all the makings for a rhubarb pie, but it seemed unwise to have a rhubarb pie and a strawberry rhubarb crisp in the house at the same time.  Anyway, quiche.  I don't know at what point I started liking quiche.  Not that I remember particularly disliking them.  We used to serve quiche at a cafe I worked at a few years ago and I always loved getting to take home the ones that were "expired" after my shift.  I think I made a quiche last fall, but I have a feeling the amount of quiches eaten this fall will increase exponentially.

What you'll need:
1 9-inch pie shell
About 1 1/2 cups steamed broccoli
1 cup fresh mushrooms, chopped
3/4 cup milk
4 eggs, beaten
4 tablespoons butter, melted
1 tablespoon flour
1 teaspoon salt
1/2 to 1 tsp pepper
1 3/4 cup shredded cheddar cheese

While you're whipping everything together, preheat your oven to 375°. Make your pie crust and get it all ready to receive the goods.  Then, in a mixing bowl, combine the milk, eggs, butter, flour, salt, pepper and 1 cup cheese and whisk until everything is well blended.  Spread the remaining 3/4 cup of cheese over the bottom of the crust.  On top of the cheese, layer your broccoli and mushrooms.  Now, pour milk and egg mixture over everything.  Stick it in the oven and bake at 375 for 35 to 45 minutes or until a knife inserted in center comes out clean.  Makes about 4-6 servings.

I also made a broccoli potato quiche just about the same way.  Instead of mushrooms I did some diced potato that I'd sauteed for a few minutes.  Super yum.  Play around!  Throw in random stuff and see what happens!  Necessity is the mother of invention.