Mushroom Broccoli Quiche

• Pastry for single-crust pie (9 inches)
• 3 large eggs
• 2 cups 2% milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup chopped fresh broccoli
• 1/2 cup sliced fresh mushrooms
• 2 green onions, chopped
• 1 cup shredded Swiss cheese

1. Preheat oven to 425u0b0. On a floured surface, roll pastry dough to fit a 9-in. pie plate. Trim and flute.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes or until golden brown. Cool. Reduce oven setting to 350u0b0.
3. In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean.
4. Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165u0b0.

pastry, eggs, milk, worcestershire sauce, salt, cayenne pepper, fresh broccoli, mushrooms, green onions, swiss cheese

Taken from www.tasteofhome.com/recipes/mushroom-broccoli-quiche/ (may not work)