• In a stand mixer or large mixing bowl, beat 12 Eggs until homogenous. Add in 1 cup Heavy Cream, 1 cup Blue Cheese Dressing, ¼ teaspoon Ground Black Pepper, ¼ teaspoon Kosher Salt, ¼ teaspoon Oregano, ¼ teaspoon Parsley, ¼ teaspoon Rosemary, and ¼ teaspoon Sage. Continue beating until thoroughly combined.
  12 Eggs, 1 cup Heavy Cream, 1 cup Blue Cheese Dressing, ¼ teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper, ¼ teaspoon Rosemary, ¼ teaspoon Sage, ¼ teaspoon Oregano, ¼ teaspoon Parsley
• Fold in 8 ounces Cheddar (shredded) and 12 ounces Frozen Chopped Broccoli (thawed and chopped).
  12 ounces Frozen Chopped Broccoli, 8 ounces Cheddar
• Preheat oven to 325°F.

Baking Full Size Quiche:

• Liberally grease 2 9-inch pie plates (normal, not deep dish) with nonstick cooking spray. Divide the mixture evenly between the 2 pie plates.
• Bake at 325°F for 30 minutes or until a toothpick inserted in the center comes out clean.
• Serve warm, cold, or at room temperature. It’s great all the ways. .

Baking Mini Quiches:

• Liberally grease 2 to 4 mini muffin tins (if using 2, you’ll need to do 2 batches) with nonstick cooking spray. Pour (or spoon) the mixture into the wells.
• Bake at 325°F for 20 minutes or until a toothpick inserted in the center of a mini quiche comes out clean.
• Serve warm, cold, or at room temperature.