Cut broccoli heads (florets and stems) into small pieces.
Steam until fork tender and bright green. Let cool completely.
Preheat oven to 350 degrees. Bring pie crust to room temperature.
Once cool to the touch, in a bowl, add broccoli, cheese, and eggs (save egg whites stuck inside shell). Fold together so eggs coat the broccoli.
Grease the pie pan and lay pie crust on bottom, add mixture.
Add top pie crust and pinch closed. Add 4 steam vents on top crust.
Use leftover egg whites from inside the shell to brush onto the pie crust.
Bake for 1 hour.
Great for breakfast or serve as a side with salad or soup.