9 inch crust
3 eggs
1 1/2 c. heavy cream
1/4 tsp. pepper
1/4 tsp. salt
Pinch of nutmeg
1 1/2 c. shredded Swiss cheese
2 tbsp. butter
1 1/2 c. steamed broccoli cuts (alternate 2 c. zucchini or 1 1/4 c. chopped spinach)
1 1/4 c. sliced mushrooms (alternate 1/4 c. diced fresh tomato)
1/4 c. diced onion
2 tbsp. parsley
4 tbsp. Parmesan cheese

Prebake crust for 10 minutes. In mixing bowl, beat eggs and cream. Stir in pepper, salt, nutmeg and cheese. In a pan, melt butter. Add broccoli, mushrooms and onion. Saute for 10 minutes and stir into custard mixture. Pour into pie crust. Top with parsley and Parmesan cheese. Bake at 375 degrees for 35 - 40 minutes or until golden and puffy.