Broccoli and Swiss Quiche

1 lb. broccoli
1 med. yellow onion, peeled & sliced
2 tbsp. butter
1 Quiche Crust (recipe follows)
4 eggs, beaten
3/4 c. cream
1 1/4 c. milk
Salt & pepper to taste
1/2 lb. Swiss cheese, grated into coarse pieces

Clean the broccoli and cut into flowerets. Saute the onion and broccoli in butter until tender but not soft. Place the vegetables in the bottom of the quiche crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.