Tomato-Broccoli Quiche

• pie crust to fit 11 x 7-inch baking dish
• 4 c. chopped fresh broccoli
• 1 medium size chopped onion
• 2 Tbsp. margarine
• 2 Tbsp. water
• 1 c. half and half
• 2 eggs
• 2 oz. Swiss cheese, shredded
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. nutmeg
• 1 c. grated Parmesan cheese
• 1/2 c. bread crumbs
• 3 ripe tomatoes, thinly sliced

1. Line 11 x 7-inch baking dish with pie crust.
2. Cook broccoli and onion, covered, with butter and water about 5 minutes, just until tender.
3. Remove from heat.
4. Beat cream and eggs together; add Swiss cheese, salt, pepper, nutmeg and broccoli mixture.
5. Combine Parmesan cheese and bread crumbs.
6. Sprinkle 1/3 cup Parmesan cheese mixture on bottom of crust.
7. Dip tomato slices in mixture and arrange in layer on crust.
8. Pour in broccoli mixture.
9. Dip remaining tomato slices in Parmesan cheese mixture and arrange on top.
10. Bake at 375u0b0 for 1 hour.
11. Cool 20 minutes before cutting.

pie crust, fresh broccoli, onion, margarine, water, eggs, swiss cheese, salt, pepper, nutmeg, parmesan cheese, bread crumbs, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598676 (may not work)