May has been known as National Egg Month since the 1960's. It has been a great way to lift up the nutritional importance of eggs in our diet. The white part of the egg is a great source of protein, while the yoke is full of vitamins and minerals such as vitamins B2, D, B6 and B12. You can get them scrambled, fried, poached, over easy, hard boiled or deviled. No matter how you fix them, please wash your hands after cracking to prevent any bacteria from being spread.
My favorite way is to fix them in a quiche. You can make this Chicken and Broccoli Quiche in a few minutes. This recipe makes 2 pies so you can freeze and save one for later. Think of all the ways you and your family can observe National Egg Month this May.

Chicken and Broccoli Quiche

Makes 2 quiches.
6 servings per quiche.
Serving size: 1/6 quiche

Ingredients:
2 9-inch ready made pie crusts, baked
4 eggs
1 cup low-fat or skim milk
salt and pepper to taste
1/2 – 3/4 teaspoon garlic powder
1 package (10 ounces) frozen, chopped broccoli
1/4 cup shredded carrots
1/4 cup chopped onion (optional) or 1/2 tsp onion powder
3/4 cup cooked, chopped chicken (canned chicken is fine)
3/4 cup shredded cheese

1. Preheat oven to 350 degrees Fahrenheit. Bake pie crusts according to package directions
2. In a mixing bowl, combine eggs, milk, salt, pepper, and garlic powder. Mix well.
3. Place frozen chopped broccoli in the microwave, cook according to package directions. Pour off the liquid.  Let cool, squeeze broccoli to remove more water. Mix broccoli with carrots and onions.
4. Layer the meat, vegetables, and cheese into bake pie crusts. Pour egg mixture over the ingredients.
5. Bake at 350 degrees for 30-40 minutes or until top is browned and a knife inserted in the center comes out clean.
6. Let stand 5 minutes before cutting.