1 1/4 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 tbsp. butter
3 to 4 tbsp. cold water

Combine all ingredients and place in a 9 inch microwave pie pan. Microwave, uncovered, on 100% power for 4 minutes, giving pan a half turn once. Keep warm.

FILLING:

1 c. (4 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
2 tbsp. flour
1/4 tsp. pepper
Dash of ground nutmeg
10 oz. pkg. frozen broccoli spears, thawed
1 tbsp. water
1 c. light cream or milk
4 slightly beaten eggs
1 c. (5 1/2 oz.) chopped, fully cooked ham

Stir together cheeses, flour, pepper and nutmeg; set aside. Reserve a few spears of broccoli for garnish. Chop remaining spears to make 1 cup. Combine broccoli and water; microwave covered with vent closed on high for 4 to 5 minutes or until tender, stirring once. Stir in cheese mixture and cream.

Microwave on high for 2 to 4 minutes or until cheese is melted, stirring once every minute. Blend hot cream mixture into beaten eggs; stir in ham. Pour into warm pastry. Sprinkle with nutmeg. Microwave at 70% (medium) for 11 minutes, giving pan a 1/4 turn every 3 minutes.

Top quiche with reserved broccoli spears. Microwave on medium high for 2 to 4 minutes more or until knife inserted off center comes out clean, giving pan a 1/4 turn once. Let stand 10 minutes before serving.