You can leave out the presunto if you want a vegetarian quiche. Enjoy!
1 refrigerated pie crust
1 pound fresh broccoli spears (chopped)
1 and 1/2 pounds fresh spinach (approximate)
1 small onion (minced)
1 clove garlic (minced)
3 slices of presunto or ham (cut into small dice)
5 whole eggs
1 and 1/2 cups whole milk
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of shredded cheese (any favorite)
Preheat oven to 375 degrees F.
Prepare pie crust by pressing into a large tart pan, or pie dish.
Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.
Drain any liquid and set aside to cool.
Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.
Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.
Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.