2 cups coarsely chopped broccoli florets
1 Tablespoon Challenge Butter, softened
2 Tablespoons dry bread crumbs
3 Tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup low-fat milk
1 Tablespoon Dijon mustard
3 large eggs, beaten
3 Tablespoons Challenge Butter, melted
1 1/2 cups chopped cooked leftover turkey (or chicken)
1 cup shredded sharp Cheddar cheese, divided
1/4 teaspoon paprika
Preheat oven to 350°F.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9-inch pie pan with a Tablespoon of butter; sprinkle with breadcrumbs. Set aside.
Combine flour, basil, salt and pepper in a large bowl. Add milk and mustard, stirring with a whisk. Stir in eggs, melted butter, turkey or chicken, broccoli and 1/2 cup of the cheese. Stir well.
Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake for 35-40 minutes or until set and golden. Let cool on wire rack 15 minutes before serving.
Note: The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.