Clean the broccoli, and cut into flowerets.
Saute the onion and the broccoli in the butter until tender but not soft.
Place the vegetables in the bottom of the quiche crust.
Mix the eggs, cream, milk, salt, and pepper.
Fill the shell, and top with the Swiss cheese.
Bake at 375° for 30 to 40 minutes, or until a knife inserted in the center of the pie comes out dry.
Cool for 10 minutes before cutting.
Can also be served at room temperatute.