Recipe: Tomato-Broccoli Quiche (using fresh broccoli, Swiss cheese and parmesan)

TOMATO-BROCCOLI QUICHE

1/2 package piecrust mix (or pie crust for single-crust pie)
4 cups chopped fresh broccoli
1 medium-size onion, chopped (1/2 cup)
2 Tablespoons butter
2 Tablespoons water
1 cup light cream
2 eggs
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1/2 cup packaged bread crumbs
3 medium-size firm tomatoes, thinly sliced

Prepare piecrust mix following label directions, or make your own single-crust pastry recipe. Roll out to a 15x11 inch rectangle on a lightly floured surface; fit into an 11x7-inch baking dish. Turn edges under and press to sides.

Cook broccoli and onion, covered, in large skillet over medium heat with butter and water just until tender, about 5 minutes. Remove from heat; set aside.

Beat cream and eggs together in medium-size bowl; stir in Swiss cheese, salt, pepper, and nutmeg. Add broccoli mixture; set aside.

Combine Parmesan and bread crumbs in small bowl.

To assemble the quiche:
Sprinkle 1/3 cup Parmesan mixture on bottom of crust. Dip tomato slices on both sides in Parmesan mixture and arrange half in a layer in the crust. Pour broccoli mixture over tomatoes. Arrange remaining tomatoes, overlapping, along the long edges of quiche. Sprinkle any remaining cheese mixture on top.

Bake in a moderate oven (375 degrees F) for 60 minutes or until top is puffy and knife comes out clean when inserted near center. Cool 20 minutes before cutting.

Makes 8 main dish servings or 20 appetizer servings