Ingredients

1 (9 inch wide) deep dish frozen pie shell
5 ounces (approx. 2 cups) bagged broccoli florets, coarsely chopped in food processor
1/2 cup chopped onion
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup half and half
1/4 cup pre-chopped, oil packed sun-dried tomatoes
1 cup (approx. 4 ounces) shredded Parmesan-Romano-Asiago cheese blend, divided
3 large eggs

Method

1. Preheat the oven to 400°F. Bake the pie shell for 8 minutes, occasionally pricking with a fork to deflate any air bubbles, or until lightly colored. 
2. Remove the shell and set aside. 
3. Reduce the oven temperature to 350°F. Meanwhile, in an 8 inch x 8 inch microwaveable baking dish, combine the broccoli, onion, oil, salt, pepper, and paprika. 
4. Cover with plastic wrap, leaving a small corner vent. Microwave on high power, stirring once, for 3 minutes, or until sizzling. Remove. Add the half-and-half, tomatoes, and 3/4 cup of the cheese. 
5. Add the eggs, one at a time, beating with a fork after each addition. 
6. Pour the filling into the reserved pie shell. Sprinkle with the remaining 1/4 cup of the cheese. Bake for about 35 minutes, or until set. Let stand for 15 minutes.