Pillsbury Canadian Baking Challenge

INGREDIENTS

• 1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust)
• 2 tsp (10 mL) Dijon mustard

Filling:

• 4 eggs, slightly beaten
• 1 cup (250 mL) milk
• 1/2 tsp (2 mL) dry mustard
• 1/4 tsp (1 mL) thyme
• 1/8 tsp (0.5 mL) pepper
• 1/2 cup (125 mL) cubed cooked ham
• 1 pkg (227 g) Swiss or Gouda cheese, grated (2 cups/500 mL)
• 2 cups Green Giant® Frozen Cut Broccoli, thawed, well drained

INSTRUCTIONS

Adjust oven rack to lowest position. Heat oven to 425°F (220°C). Prepare pie crust according to package directions for One Crust Filled Pie using a 9-inch (23 cm) pie plate or quiche pan (refrigerate remaining crust for later use).

Brush pie crust with Dijon mustard. In large bowl, combine eggs, milk, dry mustard, thyme and pepper; set aside.

Layer ham, 1 1/2 cups (375 mL) cheese and broccoli in pie crust-lined pan. Pour egg mixture over top.

Bake at 425°F (220°C) for 15 minutes. Sprinkle with remaining 1/2 cup (125 mL) cheese.

Reduce heat to 375°F (190°C) and bake for an additional 35 to 40 minutes or until knife inserted in centre comes out clean.

Makes: 6 servings

Tuck short ends under; press to seal. Brush dough with egg white. Sprinkle with almonds.

Bake for 28 to 33 minutes or until deep golden brown. Cool for 5 minutes. Cut crosswise into slices.

Makes: 8 servings.

Kitchen Tip: To thaw frozen broccoli, rinse under hot tap water; drain well.