Judy's Favorite Quiche

I have made this quiche for years, never tried any others because this is easy, takes little time to prep and always turns out perfectly.  I can't remember what cookbook I found this in but I remember it simply called "Any-Kind-Of-Quiche."  In winter I make it with ham and broccoli, in spring shrimp and asparagus, bacon for a true Quiche Lorraine, sometimes diced turkey and cheddar.**   Any combination works, even cheeses, although I prefer freshly grated Emmental cheese (Swiss).

 Crust:

3 ounces Philadelphia brand cream cheese

1/2 cup unsalted butter
1 1/2 cup flour

Mix all ingredients in a food processor (or mixer) until dough just forms a soft ball.  Press into a 10" quiche dish bringing dough up the sides.  Chill while preparing filing.

Filling:

1 cup cooked broccoli flowerets
1 cup diced ham 
2 cups shredded Swiss cheese

5 eggs, beaten
1 1/2 cups Half and Half
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg

Spread the cooked broccoli evenly over the chilled crust.  Follow with the diced ham and cheese.

Beat together eggs, cream, salt, pepper and nutmeg, pour into crust.

Bake at 375 degrees for 40-50 minutes (45 is perfect) until set.  Test by inserting knife in center of quiche to see if it comes out clean.  

Let stand for 5 minutes before serving.  This allows the quiche to set and cut easily.

**Other ideas are spinach, italian sausage and mozzarella; 
                           zucchini, onion, diced tomatoes with monterey jack cheese. 

Serve with a simple salad with a simple vinaigrette dressing.