Broccoli Quiche With Cheesy Crust

I used to be very afraid of branching out from existing recipes and creating my own, but now I've learned that being creative in the kitchen is the best part about cooking. Most recipes don't have to be followed exactly, including this one.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Cheesy Pie Crust

• 1  cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 teaspoon salt
• 1  teaspoon sugar
• 1⁄2 cup  oil
• 2 -4  tablespoons milk, more as needed
• 1⁄2 cup  shredded cheddar cheese
• 2  tablespoons poppy seeds (optional)

• For the quiche

• 2  cups  chopped broccoli
• 1  cup  chopped  summer squash (optional)
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  chopped fresh parsley
• 3  eggs
• 1  cup milk
• 1⁄2 cup  shredded cheddar cheese
• 1⁄2 teaspoon salt
•  fresh ground black pepper
•  paprika

Directions

1. Preheat oven to 400. To make the pie crust, combine the flours, salt, sugar, cheese, and poppy seeds. Make a well in the center, and add the oil and milk. Stir until the mixture comes together in a ball, adding more milk as needed. Press the mixture into the bottom and sides of pie plate. Bake for 10-12 minutes or until lightly browned.
2. For the filling, saute the broccoli, summer squash, onion, and garlic in a little olive oil until the onion begins to soften and the vegetables are crisp-tender, about 5 minutes. Spoon vegetables into pie crust. Sprinkle the 1/2 cup cheese over top.
3. In a large bowl, whisk together the eggs, milk, chives, parsley, salt, and pepper. Pour over vegetables in pie crust. Sprinkle paprika over top.
4. Reduce oven temp to 375. Bake quiche for 35-45 minutes or until set. Let quiche rest for 10 minutes before serving.