Shrimp & Broccoli Quiche

1 (9 inch) unbaked pie crust

2 tablespoons butter

1/2 cup finely chopped sweet onions

1/2 cup finely chopped green/red bell pepper

1 cup chopped broccoli florets

1 teaspoon minced garlic

1 pound 40/50 count shrimp, peeled & deveined (if needed)

1 cup shredded Swiss cheese

5 eggs, well beaten

3/4 cup whole milk

1/2 cup Half n Half

1/4 cup sherry

1 teaspoon Jane's Krazy Mixed-Up Salts

1/2 teaspoon ground white pepper

4 slices Swiss cheese, cut into 3/4 inch wide strips

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. In a deep dish 9" pie plate, spread crust, crimp edges and prick bottom of crust about 10 times with a tooth pick. Bake for 10 minutes. (This should keep the shell from being soggy.) While it's baking, over medium-low heat, melt butter in a large skillet and add onions, peppers, broccoli and garlic. Cook slowly, stirring until the vegetables are tender. Add shrimp and stir for a minute. They will finish cooking in the oven. Spoon vegetables and shrimp into barely baked crust and top with the shredded cheese. Scald milk in empty skillet. Whisk together eggs, scalded , Half n Half and sherry. Season with salts & pepper. Pour egg mixture over vegetables and cheese. Weave the cheese strips in lattice style on top. Sprinkle with the nutmeg. Place the filled pie plate on a baking sheet just in case it bubbles over. Bake for 30 to 45 minutes, or until center is solid. Let the pie set for 15 minutes before cutting to serve. It's also really yummy at room temp. Serve for breakfast, brunch, lunch, snack......great recipe.

You can always substitute bacon, ham or other seafood for shrimp....OR....add another veggie or more of the onions/peppers.