1/4 c. Parmesan cheese
8 oz. Swiss cheese, grated
10 oz. chopped broccoli (frozen pkg. - cook according to directions on box)
1 med. onion, chopped
1/2 c. table cream
1/3 c. chicken broth (1 cube of bouillon to 1/3 c. water)
3 eggs, slightly beaten
A couple dashes of pepper
1 heavy dash cayenne pepper
Several dashes of salt
A couple sprinkles of Tabasco sauce
1 deep dish Pet Ritz pie shell

Mix the table cream and all ingredients listed after it; set aside. Thaw pie shell, then prick with fork. Sprinkle Parmesan cheese on bottom. Bake shell 10 minutes in 400 degree oven. Cool shell, then layer Swiss cheese, onion and broccoli. Do this twice to make two layers. Pour liquid mixture over all. Bake 15 minutes in 425 degree oven, then 30 to 45 minutes in 350 degree oven. The center of the pie should be of custard consistency when the quiche is done.

Be sure to drain the broccoli well, so that there is no excess liquid.