May Pie - Broccoli Tomato Quiche

I finally made a savory pie for the month of May. My mother adapted this recipe from a Weight Watcher's cookbook. So, you can use the no fat/low fat options and it probably still tastes good.

I was too lazy to get thyme out of the garden, so dried worked fine.

Broccoli-Tomato Quiche

2 t. oil
1 onion, chopped
1 garlic clove, minced
1 (10 oz.) box chopped broccoli, thawed
1 deep dish pie crust
3/4 c. evaporated milk
2 large eggs
1/4 c. sour cream
1/2 t. salt
1/8 t. black pepper
1/2 c. shredded Swiss cheese
2 plum tomatoes, thinly sliced
1 T. grated Parmesean cheese
2 t. chopped fresh thyme

Preheat oven to 375 degrees. Heat oil in large skillet to medium high. Add onion and garlic, stirring until soft, about 5 minutes. Add broccoli for 2 minutes.
Lightly beat evaporated milk, eggs, sour cream, salt & pepper.
Sprinkle Swiss cheese over the bottom of the crust. Top with the broccoli mixture, then pour egg mixture on top.
Cover top with tomato slices, thyme, and Parmesean.
Bake until knife comes out of center clean, about 35-40 minutes.