This recipe is straight from The Joy of Cooking, but Megan and Cissy wanted me to write it down, so here it is.
Prepare and bake pate brisee (I use Martha Stewart's recipe for the food processor) in a two-piece tart pan and glaze with egg yolk.
3 large eggs, lightly beaten
1 1/2 C. creme fraiche, heavy cream or half cream and half milk
s & p
pinch of nutmeg
Saute 1/2 red onion, chopped, and 1 clove garlic, minced in olive oil until soft. Blanch and drain 2/3 cup broccoli florets.
Spread onions, broccoli and 3/4 C. grated gruyere on the bottom of the pie shell. Cover with custard. Bake 375 until the filling is browned and set, 25-35 minutes.