Crust

1 cup shredded cheddar cheese (NCHE31) 

3/4 cup flour (FLOR04)

1/2 teaspoon salt (SALT04)

1/4 teaspoon dry mustard (ISPI36)

1/4 cup melted butter (BUTR01)

Filling      

1 pound broccoli florets (PR3050)

1 tablespoon butter (BUTR01)

1 medium chopped onion (PR1451)

1 cup sliced mushrooms (PR1310)

2 tablespoons flour (FLOR04)

1 cup of milk (MILK05)

1 teaspoon salt (SALT04)

1/4 teaspoon nutmeg (JSPI53)

3 beaten eggs (EGGS05)

Cook broccoli florets until crisp-tender, drain and set aside. Crust: In medium bowl mixing bowl combine all crust ingrediants except butter. Mix well. Drizzle butter over the top and toss gently. Press mixture evenly over bottom and up sides of 8 inch pie plate. Set aside. Filling: In medium saucepan over medium heat, melt 1 tablespoon butter. Add onion and mushrooms and cook until tender.  Stir in flour.  Add milk, salt and nutmeg. Cook and stir ntil mixture comes to a boil.  Simmer 1 minute.  Stir broccoli into sauce pan, then gradually stir in beaten eggs and mix well. Turn into crust.  Bake at 400 degrees F for 15 minutes. Then reduce heat to 375 degrees F and bake until knife inserted off center comes clean about 20 to 25 minutes. Cut into wedges.