Cheddar Broccoli Quiche

Directions

1. 1
   Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
2. 2
   Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
3. 3
   Reduce oven setting to 350°. Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine eggs, soup and milk. Pour into crust. Cover edges loosely with foil. Bake 30 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
4. 4
   Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a
5. 5
   ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.