![](\"http:\/\/foodloverr.com\/files\/2013\/02\/940080f3d88bf25793102982dee53304.jpg\")
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1 Pillsbury\u00ae refrigerated pie crust (from 15-oz .box), softened as directed on box<\/p>\n<\/li>\n
1 1\/2 cups cubed cooked ham<\/p>\n<\/li>\n
1 1\/2 cups shredded Swiss cheese (6 oz.)<\/p>\n<\/li>\n
1 cup Green Giant\u00ae Select frozen broccoli florets (from 14-oz. box), thawed, well drained*<\/p>\n<\/li>\n
4 eggs<\/p>\n<\/li>\n
1 cup milk<\/p>\n<\/li>\n
1\/2 teaspoon salt<\/p>\n<\/li>\n
1\/2 teaspoon dry ground mustard<\/p>\n<\/li>\n
1\/2 teaspoon pepper<\/p>\n<\/li>\n<\/ul><\/div>\n
Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.<\/p>\n
Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan.<\/p>\n
Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.<\/p>\n
Bake 35 to 45 minutes or until knife inserted in center comes out clean.<\/p>\n
High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.<\/p>\n
Let stand 5 minutes before serving. Cut into wedges.<\/p>\n<\/div>\n