Makes 6 servings

• 1 round unsweetened pie crust
• 2 cups small broccoli florets
• 1 onion, peeled and chopped
• 1 tablespoon olive oil
• 1 cup shredded cheese (gruyere or swiss work well)
• 4 eggs
• 1 1/2 cups crème fraîche (or whipping cream)
• pinch of nutmeg
• salt and pepper

1. Begin by preparing the crust for blind baking. Fit the crust to a 10 inch tart pan(insert link) and prick it through with the tines of a fork in about 20 places. Place the pan in the freezer for 20 minutes and preheat the oven to 400°F. (Placing the crust in the freezer helps to keep it from slipping and bubbling when you bake it.)
2. Place the chilled crust directly in the hot oven and bake for 12 minutes until just golden. Remove from the oven and cool for 10 minutes. Turn the oven down to 375° F.
3. Steam the broccoli for about 3 minutes in the microwave. It should be just barely tender. Don't over steam or you'll lose the good flavor of this vegetable..
4. Heat the tablespoon of olive oil in a small no stick skillet on medium heat. Add the onion and cook, stirring occasionally just until the onion is soft (about 5 to 8 minutes)..
5. Spread the broccoli and onions evenly on the bottom of the cooled crust. Sprinkle the cheese on top of this.
6. In a medium bowl whisk the eggs, crème fraiche, nutmeg and a pinch of salt and pepper together just until blended. Pour this on top of the vegetables and cheese. Place the pan.in the oven and bake just until done - about 40 minutes.

• Mushrooms: Substitute 1 cup of sliced mushrooms for 1 cup of the broccoli. Precook the mushrooms with the onion.
• Ham: Add 1 cup of diced ham for an extra punch.