• Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Sauté the sausage for 5 - 7 minutes, tossing occasionally, until it is lightly browned.
• Meanwhile, thaw the broccoli in the microwave or on the stovetop, according to package directions, and drain it thoroughly (I use the bottom of a bowl to press the liquid through a colander). Smooth the pie crust into a 9-inch pie dish and trim the edges with a paring knife.
• In a medium bowl, beat the eggs. Whisk in the milk, mustard, salt, and pepper and mix thoroughly.
• Spread the sausage on the bottom of the pie crust. Top it evenly with the broccoli and cheese. Slowly and evenly pour the egg mixture over everything.
• Place the quiche on a baking sheet to catch any spills. Bake it for 40 - 45 minutes until it is cooked through and very firm. For a browner top, put the quiche under the broiler for the last 2 - 3 minutes of cooking. Let it cool for 5 - 10 minutes before cutting it into wedges, or let it cool completely and refrigerate it for up to 3 days or freeze it for up to 3 months.

Slow Cooker Directions

• To make a crustless quiche: Use a 3 – 4 qt. slow cooker and omit the oil and the crust. Whisk together the eggs, milk, and spices in the slow cooker, then add the cheese, sausage, and frozen broccoli and stir to combine. Cook on low for 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)