Ingredients
1 refrigerated pie pastry1 package (9 ounces) frozen broccoli cuts, thawed and chopped1 small onion, finely chopped2 tablespoons butter1 cup heavy whipping cream3 large eggs1/2 cup mayonnaise1 tablespoon all-purpose flour1 tablespoon chicken broth1/2 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepper1-1/2 cups shredded cheddar cheese
Preparation
Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust.
Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
