Shrimp And Broccoli Quiche

• 1 pie crust (9 inch)
• 1 tablespoon butter
• 1/3 cup onion, chopped
• 1 teaspoon garlic, minced
• 1 cup broccoli, steamed and chopped
• 1/2 lb small shrimp, shelled, deveined, and cooked
• 4 ounces monterey jack cheese, shredded
• 3 large eggs, beaten
• 4 ounces cream cheese, softened (I use low-fat)
• 1/2 cup fat-free half-and-half
• 1 dash cayenne pepper, if desired

1. Preheat oven to 425u0b0.
2. Place pie crust into pie plate, according to the directions on the package.
3. Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for "blind baking" at http://www.ochef.com/955.htm If you do that, you will probably need to adjust the baking time for the quiche and eliminate the first baking at 425u0b0.
4. In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust.
5. Top with shredded cheese.
6. Mix together the eggs, cream cheese, half-and-half and cayenne (if desired) and pour over cheese. I used a hand mixer for this and had to take out a couple of tablespoons of the egg mixture so it wouldn't run over the pie shell.
7. Bake at 425u0b0 for 10 minutes. Reduce temp to 350u0b0 and bake for 30 minutes more.

pie crust, butter, onion, garlic, broccoli, shrimp, cheese, eggs, cream cheese, cayenne pepper

Taken from www.food.com/recipe/shrimp-and-broccoli-quiche-439170 (may not work)