Preheat oven to 350°F.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9-inch pie pan with a Tablespoon of butter; sprinkle with breadcrumbs. Set aside.
Combine flour, basil, salt and pepper in a large bowl. Add milk and mustard, stirring with a whisk. Stir in eggs, melted butter, turkey or chicken, broccoli and ½ cup of the cheese. Stir well.
Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake for 35-40 minutes or until set and golden. Let cool on wire rack 15 minutes before serving.
The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.
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