Preheat oven to 450 degrees F. Fit piecrust into deep-dish pie plate, flute as desired. Prepare for blind baking using either method:

• Prick bottom and sides of pie crust, place in oven and bake about 10 minutes or until bottom looks dry and crust is beginning to pick up a little color. Remove and set aside, leaving oven on at 450 degrees.
• Fit pie crust with aluminum foil and add pie weights or beans. Place in oven and cook for about 10 minutes until the edges of the crust have started to pick up a little color. Remove from oven, remove foil & weights and place crust back in oven for another few minutes until the bottom looks dry. Remove and set aside, leaving oven on at 450 degrees.

Preheat oil in a pan, add onion and broccoli and saute for two or three minutes. Add about 3 tablespoons water, add lid and cook until broccoli is done, just a bit past the tender/crisp stage, stirring once or twice. If there is any remaining water, drain.

Add cheese first, then the ham to the pie shell, top with the broccoli/onion mixture (just pile the broccoli up and adjust it after adding the filling) and fill with the quiche mixture, below.

In a medium-sized bowl, add eggs, whisk, then add the milk. Whisk together and add salt and pepper.

Pour liquid into the crust with the cheese, ham & broccoli mixture. Place in oven. Turn heat down to 350 degrees and continue to bake until the quiche is golden and slightly browned in spots and when shaken, jiggles just a little bit in the very center of the quiche, 50 minutes to an hour or so.

Remove quiche from oven. Quiche will continue to bake just a bit as it sits and will firm up as it cools. Cool, preferably on a rack on the counter. If refrigerating warm quiche, cover loosely until cold (to prevent condensation) and then cover tightly.

Serve warm, room temperature or cold.

Note: leftover broccoli works well in this recipe and saves a step.