Preheat your oven to 375°F.

If using a store-bought sheets of pie crust, place it in a 9-inch pie dish and crimp the edges. If homemade, roll it out, press it into the dish, and chill while you prepare the filling.

If using frozen pre-made crust, set out on the counter to thaw for about 10 minutes.

Use a food processor to finely chop the broccoli florets and to shred the cheddar cheese. Set to the side.

In a medium bowl, whisk together the eggs, milk, paprika, salt and pepper until smooth.

Use a pastry brush or the back of a spoon spread the mustard on your pie crust. Next sprinkle the finely chopped broccoli evenly in the crust. Layer the shredded cheddar over the top, then pour the egg mixture evenly over everything.

Give the dish a gentle shake to help the liquid settle and fill any gaps.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

Let the quiche cool for about 10 minutes before slicing. This helps it hold its shape and makes for cleaner slices.