Broccoli Quiche

• 1 refrigerated pie pastry
• 1 package (9 ounces) frozen broccoli cuts, thawed and chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 cup heavy whipping cream
• 3 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon all-purpose flour
• 1 tablespoon chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1-1/2 cups shredded cheddar cheese

1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust.
3. Bake at 350u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

pastry, frozen broccoli cuts, onion, butter, heavy whipping cream, eggs, mayonnaise, flour, chicken broth, salt, ground nutmeg, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/broccoli-quiche/ (may not work)