Thin Broccoli Quiche

So, today I made a thin quiche for lunch. The egg filling was four eggs and about 1 1/4 cup of milk. I sprayed the bottom of my pie dish with cooking spray and coated with fresh broccoli, about 1/3 teaspoon four color pepper, 1/2 teaspoon garlic salt, and thorough sprinkles across the broccoli of grated romano from Calandras.

I baked it at 425 for 12 minutes, then lowered the temp to 300 for the next twenty, keeping an eye on it because it's so thin.

This will accompany a fruit salad made from the last of the pineapple, the leftover strawberries and a big banana.

Salad will be served, but it's slightly wilted. My husband will still eat it.