Broccoli Quiche

BROCCOLI QUICHE
Serves 4

1 previously made pie dough
- I use Pillbury pie dough, found near canned biscuit dough at the grocery store
6 green onions, finely chopped (green and white parts)
1/2 lb broccoli florets, chopped small (less that 3/4 in square)
1/2 lb baby swiss cheese, cut into 1/2 inch cubes
4 cloves of garlic, minced
3 eggs
1 cup milk
2 Tbsp butter
1/2 tsp salt
pepper to taste (try 1 minced jalapeno if you are inclined)

Preheat oven to 450
press pie dough into pie pan, prick with a fork and bake for five minutes.
In a skillet, saute onions, garlic, and broccoli in the butter on medium heat (about 5 minutes).
After removing the crust from its 5 minute baking, evenly layer the cheese cubes along the bottom of the crust.
Pour out the sauteed vegetables over the cheese.
Beat eggs, milk, salt and pepper in a blender.
Pour egg mixture evenly over the veggies and cheese until the pan is full.

Bake for 15 minutes at 450, then reduce heat to 350, and bake another 30 minutes.
Check for doneness by sticking a toothpick or knife into the quiche. It should come out clean.