1 lb. broccoli
1 med. yellow onion, peeled & sliced
2 tbsp. butter
1 Quiche Crust (recipe follows)
4 eggs, beaten
3/4 c. cream
1 1/4 c. milk
Salt & pepper to taste
1/2 lb. Swiss cheese, grated into coarse pieces

Clean the broccoli and cut into flowerets. Saute the onion and broccoli in butter until tender but not soft. Place the vegetables in the bottom of the quiche crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.

QUICHE CRUST:

2 c. flour
2 tsp. baking powder
Salt (opt.)
1/2 c. vegetable oil
1/4 c. milk

Mix the flour and the baking powder together. Add salt if desired. Mix the oil and milk together and then pour into the flour. Stir only until mixed. The mixture will be rather coarse and granular, but it will roll out well. Do not over-mix. Mold into 2 balls and wrap in plastic. Allow to sit for 15 minutes. Each ball will make 1 (9 inch) pie crust.

If you are using a larger French quiche pan, then use a bit more of the dough. Roll out between two sheets of waxed paper. Place the pastry in the quiche pan or pie plate and prick the bottom with a kitchen fork. Line the inside with waxed paper or aluminum foil. Put two cups of dry beans into the pie crust and bake at 400 degrees for 12 minutes. Save the beans for the next pie crust you make. The shell is now ready for filling and baking. Makes 2 (9 inch) pie crusts or 1 larger crust.