1 lb. broccoli
1 lg. yellow onion, peeled and coarsely chopped
1 tbsp. butter
4 eggs, beaten
3/4 c. heavy cream
1 c. milk
1 deep dish (9 in.) pie crust shell
Salt and pepper to taste
4 oz. shredded Swiss cheese (or more to taste up to 8 oz.)

Rinse broccoli and cut into flowerettes and small pieces. Blanch the broccoli for 8 minutes in boiling water; then drain in a colander. Preheat oven to 375 degrees. Pierce bottom and sides of pie crust shell with fork before baking in oven for 10 minutes. While baking, saute onions in butter until they turn opaque, about 3 to 4 minutes. Place broccoli and onions in bottom of shell.

Mix the eggs, cream, milk, salt, and pepper in a bowl. After well mixed, pour the mixture over the vegetables in the shell and top with the shredded Swiss cheese. Bake in the pre-heated oven at 375 degrees for 40 minutes or until a knife stuck into the pie comes out reasonably dry. Allow 10 or 15 minutes for cooling and setting before cutting and eating.