1 pastry shell
10 oz. fresh broccoli steamed & chopped
1 bag Pepperidge Farm stuffing
8 oz. Swiss cheese
4 eggs
2 c. half and half
1 tbsp. chopped onion
1 tsp. salt
1/8 tsp. black pepper
2 tsp. stone ground mustard
2 tbsp. butter, melted

Cook broccoli with onions in microwave for 5 minutes. Drain and set aside. Beat eggs, add half and half, cheese (save some for top), broccoli, onions and mustard. Blend this together and pour into pastry shell. Combine stuffing with melted butter and spread over the top of the quiche. Preheat oven to 325 degrees. Bake on center shelf of oven for 60 minutes or until the top is puffed up and browned and a knife inserted in the center of the quiche comes out clean. Remove from oven and carefully slide onto wire rack for 5 to 10 minutes to let quiche set. Serve hot.