- 1 refrigerated piecrust, 8 or 9 inch
- 4 – 5 eggs
- ½ cup evaporated milk
- Salt and black pepper
- 1 tsp chopped fresh parsley
- ½ onion, diced
- 1 1/2 cup broccoli florets
- ½ tsp red pepper flakes
- 1 cup grated cheddar cheese
- 3/4 cup grated Swiss cheese
- ½ cup grated Parmesan cheese
Bake pie shell as directed in oven. Set aside and let cool.
In a bowl beat eggs with salt and pepper. Add milk, parsley and Parmesan cheese. Mix and set aside.
In a frying pan heat a little oil. Add onions. Allow to cook for 1 – 2 minutes. Season with salt and pepper. Add red pepper flakes. Add broccoli and cook for a few more minutes. Remove from heat.
Preheat oven to 350 degrees F.
Sprinkle the bottom of the pastry shell with the grated cheddar and swiss cheeses. Add the sauteed broccoli. Pour the egg mixture on top.
Bake in preheated oven for 25 – 30 minutes. Insert a knife in the center to test for doneness. The knife should come out clean. Let rest for 5 minutes before serving.