##Milk Canendar, February 1994
###Ingredients
* 1 23cm (9″) pie shell, fully baked
* 250mL (1 cup) chopped, cooked broccoli
* 3 eggs
* 2mL salt
* 1mL (1÷4 tsp) nutmeg
* 15mL (1 tsp) chopped fresh dill
* 5mL (1 tsp) Dijon mustard
* 250mL (1 cup) grated Cheddar cheese
* 250mL (1 cup) milk
* 2mL (1÷2 tsp) pepper
* pinch cayenne pepper
###Method
1. Brush mustard over bottom of baked crust.
2. Place broccoli and cheese in crust.
3. Combine eggs with milk, salt, pepper, nutmeg, cayenne and dill.
4. Pour over broccoli and cheese.
5. Place pie plate on a cookie sheet.
6. Bake in preheadted 180C (350F) oven for 40 minutes or until just set.
7. Allow to rest 10 minutes before serving.
Notes: I use frozen pie shells from the supermarket, and bake them while I
prepare the other ingredients. Works great. You can even get no-lard (low
fat) shells!
