Ingredients

•   Pastry for Single-Crust Pie (see recipe below)
• 1/2  cup broccoli flowerets
• 4  eggs
• 1  cup shredded Gruyere cheese or Swiss cheese (4 ounces)
• 1  cup half-and-half or light cream
• 1/2  teaspoon fresh snipped parsley
• 1/4  teaspoon ground nutmeg
• 1/8  teaspoon salt
• 1/8  teaspoon pepper
• 1/4  teaspoon paprika

Directions

Prepare pastry. Line the unpricked pie crust with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven and reduce oven temperature to 325 degree F.

In a small saucepan, cook broccoli, covered, in a small amount of boiling salted water for 5 minutes or till crisp-tender. Drain well. Arrange broccoli in prebaked pie crust.

In a medium mixing bowl, beat eggs. Add cheese and beat until combined. Stir in half-and-half, parsley, nutmeg, salt, and pepper. Ladle over broccoli in pie plate. Sprinkle with paprika. Cover edge of crust with foil to prevent over browning.

Bake in a 325 degrees F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 8 servings.

5. Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.