Broccoli, Potato, and Cheese Quiche

This is the only way I can get the boys to eat large quantities of broccoli and potatoes easily :).

Broccoli, Potato, and Cheese Quiche

1 pie crust (Pillsbury, refrigerated pre-made crusts that you unroll are great!)
3 potatoes, diced into 1" cubes (we leave the peel on if they're red potatoes)
About 1/2 C broccoli, lightly cooked and chopped up
3 eggs, beaten
1 Tb melted butter
1/4 C grated sharp cheddar, Romano, or Parmesan cheese
1 tsp salt
About 1/4 tsp each of black pepper, garlic powder, and onion powder (to taste)

1. Boil enough salted water to cover potatoes by a few inches. Add potatoes when water boils. Reduce heat to med-low and simmer for 15 minutes.
2. Preheat oven to 400 degrees F. While potatoes are cooking, prepare pie crust (unless yours is pre-made).
3. Beat eggs in a large bowl. Add melted butter, cheese, seasonings, and mix well.
4. Drain and rinse potatoes lightly with cold water, then drain again and add to egg mixture.
5. Add broccoli (also rinse with cold water if broccoli is still very hot from cooking).
6. Mix it all well, and pour into pie shell.
7. Distribute mixture as evenly as possible in pie shell (it will puff up as it cooks).
8. Bake on top rack of oven for about 20-35 minutes, or until knife inserted into center comes out clean.
9. Let cool for about 10 minutes before serving.