Broccoli/crab quiche

Ingredients:

1 pie crust (I use Publix, Pillsbury contains lard)
2 1/2 tbsps garlic/herb butter (Kerrygold)
1/2 onion, 2 shallots, 2 cloves garlic, minced
2 cups finely chopped broccoli (omit as much stem as possible)
2 Phillips crab cakes, thawed
1 1/2 cups shredded swiss cheese
1 tbsp flour
4 eggs, beaten with 2 sprinkles nutmeg
1 1/2 cups milk
couple grinds black pepper

Ingredients:

First, bring the pie crust to room temperature:

Grate the swiss cheese, add the flour, and put in the fridge:

Wash and start the broccoli, take off as much stem as possible.  The average head of broccoli will have just slightly more than the 2 cups the recipe calls for.  (Start your sauce pan heating on medium with the 2 1/2 tbsp of garlic/herb butter):

Next roll out the pie crust. I use parchment paper but wax paper works good, too.  I use a deep dish pie pan.  Put in the pie pan, press out any air bubbles, crimp at the top for your crust, use a fork to make pattern. Add aluminum foil to cover edges so they don't over brown.  Put into fridge while you prepare broccoli, shallots, crab, etc.:

 Mince 1/2 onion, 2 shallots, 2 cloves garlic, add to pan with broccoli:

 While vegetables start to cook, whisk eggs/milk/nutmeg:

Stir onions/shallots/garlic into broccoli, continue to cook.  When broccoli turns bright green and onions etc are soft, add crab cakes, breaking into pieces:

 Take pie crust put of fridge, add layer of cheese:

 When broccoli/crab/onion smells cooked and broccoli still green, add one layer on top of cheese in pie pan:

 Add second layer cheese and second layer vegetables/crab:

 Pour egg/milk over all:

 Foil:

 40 minutes at 350:

 Check with toothpick or bamboo skewer at 40 minutes, if not ready put back in for 5 minutes:

DONE:

If you prefer, you can use shrimp instead of crab, or omit seafood for a vegetarian quiche. Delicious!  I plan to enjoy with a sliced ripe tomato and some Pinot Grigio!