vegetable quiche, take two

so, when i make something and it is not quite perfect, i make it again.  the tomato and broccoli quiche i made last month falls into this category.  i liked it, but i didn't love it.  it needed some fine tuning, so here is my second attempt and i promise it's better! tomato and broccoli quiche:

pre-bake a pie shell and allow it to cool.  wash, trim and chop 2-3 spring onions and a half head of broccoli (use the stems too) and slice 1/2 pint of cherry tomatoes in half.  saute the vegetables in 1 tablespoon of olive oil, season with salt and pepper and set aside. (note: you will need at least 2 full cups of prepared cooked vegetables for the quiche.)

beat 6 cracked eggs with 1/2 cup cream or whole milk (or do a mixture like we did so i could finish an open carton of cream).  dice about 3/4 cup fresh mozzarella into 1/2″ cubes.

layer the vegetables and cheese in the pie shell and pour the egg mixture over it.  gently agitate the shell to “settle” the eggs into the vegetables.

bake in 300 degree oven for 50 minutes- one hour or until the center is firm and set.  (tip: place pie plate on lined baking sheet in case of egg spillage!)