Bill Knapp's Broccoli Quiche
Source: Janet Geissler; Lansing State Journal, Copyright 2004

1 (9-inch) deep-dish Pet Ritz pie crust, thawed but unbaked
1 tablespoon coffee cream or half and half
1/4 cup coffee cream or half and half
4 large eggs
4 ounces shredded cheddar cheese
1 (10-ounce) package frozen chopped broccoli, partially thawed and drained
1/4 teaspoon seasoned salt (or Mrs. Dash)
Black pepper to taste

Preheat oven to 375 degrees.

Prick the unbaked pie shell with a fork in 20 or 30 places. Wipe surface lightly but evenly in 1 tablespoon cream and pour out excess. Gently blot up any excess cream from surface of the pie shell with a paper towel. Place on cookie sheet and bake exactly 5 minutes at 375 degrees.

While pie shell is baking, put remaining cream and eggs into blender, blending at high speed 1 minute. Turn motor off and add cheese. Blend 1/2 minute at high speed. Add half the broccoli and blend 1/2 minute. Blend in salt and pepper. Remove blender container from base and use a knife to stir in remaining chopped broccoli. Set aside while you remove the partially baked pie crust from the oven.

The pie crust will be puffed and raised a few inches from the pan. Gently pierce the puffed area with tip of a sharp knife till crust settles back in place. Press it gently into place with fingers and pour in blended mixture.

Bake the filled pie shell on a cookie sheet at 375 degrees for 45 minutes or until knife inserted in the center comes out clean and top is set and golden brown. Cool the pie on the cookie sheet on a wire rack 10 minutes before cutting.