Italian Vegetarian Quiche

• 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• 1 cup grated Fontina, Asiago or aged Provolone cheese
• 1 cup grated Mozzarella cheese
• 1 box broccoli florets ¬ drained and chopped coarsely
• 1 T butter
• 1 T olive oil
• Half cup minced white onion
• 1 clove minced garlic or dash of garlic powder
• Quarter cup sun dried tomato - chopped (you can also use oil packed or dried. If using dried, reconstitute the dried by pouring over boiling water and leaving to soak 10 minutes before chopping)
• 1 T chopped Italian parsley
• One and a half cups heavy cream or Half and Half or mixture of the two
• 4 eggs - beaten
• 1 t salt
• 1/8 t fresh ground pepper
• 1 T basil pesto

Preheat oven to 400F

Melt butter and oil in small skillet.

Saute onion and garlic over med heat until onion is translucent. Add parsley and sun-dried tomato and stir for 2 more minutes.

Sprinkle about half cup mozzarella over crust.

Spread broccoli over cheese.

Spread onion mixture over broccoli.

Sprinkle Fontina and remaining mozzarella over onion mixture.

Beat cream, eggs, pesto, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is absorbed.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Quiche can be eaten hot, cold or at room temperature.

T=tablespoon t=teaspoon