Broccoli Swiss Quiche

Every once in a while I crave a good creamy and cheesy quiche. My mom makes a killer Mushroom Tarragon Quiche; however, since my hubby despises mushrooms I couldn't very well make that for dinner! Instead I made up my own recipe using broccoli and Swiss as the main ingredients. It was delicious and definitely hit the spot!Broccoli Swiss Quiche
submitted by Brittany

1 pastry shell for 9 inch pie plate

1 med onion, chopped finely

2 cloves garlic, minced

2 cups broccoli, chopped small

2 Tb butter

1 tsp dried tarragon

3 eggs

3/4 cup cream

3/4 cup lowfat milk

1/2 tsp salt

1/4 tsp ground black pepper

2 cups Swiss cheese, grated

1/4 cup Parmesan cheese, grated

1. Line 9 inch pie plate with your premade crust. (I just use a basic pie crust recipe but you can save time if you want to buy the the premade kind at the grocery store.) Trim extra dough up to 1 inch from lip of plate. Fold dough overhang underneath and flute around edge of pie crust. Bake in preheated oven at 400 for 7 minutes. Change oven temp to 375 degrees.2. Melt butter in pan and saute onion over medium heat. Part way through add the garlic and chopped broccoli. Saute broccoli until just beginning to soften. Stir in tarragon. Remove from heat and spread mixture in bottom of pie crust.

3. Next layer shredded cheeses over broccoli mixture in pie crust. Beat eggs together then add cream, milk, salt and pepper - stir well to combine. Pour over everything in pie dish. Bake at 375 degrees for 30-40 minutes* of until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes before cutting. Serve immediately.

*Unfortunately I am staying in a rental house right now that has the worst oven! The temp is never accurate and so my times are always off. I'm thinking it should be about 30-40 minutes to bake but check often to make sure! Sorry!!