Cheddar Broccoli Quiche

1. 1

   Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400u00b0.

2. 2

   Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

3. 3

   Reduce oven setting to 350u00b0. Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine eggs, soup and milk. Pour into crust. Cover edges loosely with foil. Bake 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

4. 4

   Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350u00b0. Place quiche on a

5. 5

   ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

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