Bill Knapp's Broccoli Quiche

Step 1: Preheat oven to 375 degrees.

Step 2: Prick the unbaked pie shell with a fork in 20 or 30 places.

Step 3: Wipe surface lightly but evenly with 1 tablespoon cream and pour out excess.

Step 4: Gently blot up any excess cream from surface of the pie shell with a paper towel.

Step 5: Place on cookie sheet and bake exactly 5 minutes at 375 degrees.

Step 6: While pie shell is baking, put remaining cream and eggs into blender, blending at high speed 1 minute.

Step 7: Turn motor off and add cheese.

Step 8: Blend 1/2 minute at high speed.

Step 9: Add half the broccoli and blend 1/2 minute.

Step 10: Blend in salt and pepper.

Step 11: Remove blender container from base and use a knife to stir in remaining chopped broccoli.

Step 12: Set aside while you remove the partially baked pie crust from the oven.

Step 13: The pie crust will be puffed and raised a few inches from the pan.

Step 14: Gently pierce the puffed area with tip of a sharp knife until crust settles back in place.

Step 15: Press it gently into place with fingers and pour in blended mixture.

Step 16: Bake the filled pie shell on a cookie sheet at 375 degrees for 45 minutes or until knife inserted in the center comes out clean and top is set and golden brown.

Step 17: Cool the pie on the cookie sheet on a wire rack 10 minutes before cutting.