A quiche recipe made to turn heads! The crunchy cornmeal crust and flavorful fillings including roasted broccoli and sharp cheddar will quickly make this quiche a family favorite.
Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges — they don’t have to be perfect.
Spread roasted broccoli over the bottom of the crust. Spread shredded cheese over broccoli.
In a separate bowl, combine beaten eggs, milk, salt, pepper, and cayenne. Pour over broccoli and cheese.
Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving.