Ham & Broccoli Quiche

What you need...
2 Tenderflake Deep Dish Pie Shells (Pre-bake at 400F for about 15 minutes or until brown).
2-3 Tbsp. butter
2-3 Tbsp. olive oil
4-5 green onions
1/2 cup of broccoli (I break the head into very small pieces).
2 packages of Schneider's cooked ham (or any cooked ham you may have).
8 eggs
1 cup milk
1 cup table cream (18%)
2-4 Tbsp. fresh/dried parsely
salt & pepper
* I usually make 2 quiche's but you can make one and just half all the ingredients.
* I prefer to use stoneware pie dishes for more even cooking, plus the quiche will rise and it gives you more room than the tin foil pans the shells come in.

Mix together the eggs, milk, table cream, parsley and salt/pepper (I do separately for each quiche). 

Over medium heat melt the butter/olive oil and add the onions, broccoli and ham.  Cook until tender.  

Split the mixture and spread on bottom of the pie shell. 

Add the egg/cream/milk mixture. 

Bake at 375F for 50-55 minutes.

Goes great with a garden salad!