Broccoli Mushroom Quiche

This is from the Horn of the Moon Cookbook. YUM! Serve with spinach salad, cucumber-dill dressing and crusty bread. Very rich and filling! (This is NOT a low-fat dish!)

• Ready In: 1 hr
• Yields: 1 pie

Ingredients

• 2  tablespoons  oil
• 1  cup  chopped onion
• 1  teaspoon basil
• 2  cups  chopped broccoli
• 2  cups  sliced mushrooms
• 1⁄4 teaspoon salt
• 1  unbaked  pie crust
• 3  eggs
• 3⁄4 cup sour cream
• 2 1⁄2 cups  grated cheddar cheese
• 1⁄2 cup  grated monterey jack cheese
• 1⁄4 teaspoon salt
• 1  dash black pepper

Directions

1. Preheat oven to 375.
2. Heat the oil in a frying pan and sauté the onions, thyme basil and broccoli over medium heat.
3. Add mushrooms and salt. Sauté until tender.
4. Remove from heat.
5. Place piecrust in a 10-inch pie pan.
6. Flute the edges.
7. In a bowl, beat eggs. Add sour cream, then cheeses and pepper. Mix well.
8. Put vegetables into pie shell and pour the cheese mixture on top.
9. Bake for 40-45 minutes until golden and puffy.
10. Let set 10 minutes before cutting.