I have been making this quiche for years, with variations to the filling, but I adore the crust! The wheat germ, butter and parmesan add a nice texture and tang to this traditional quiche recipe. I've been making this quiche since my Freshman year in college when I began my love of cooking. (that was 1981, folks)
Preheat oven to 325 degrees. In a small bowl, combine the butter, parmesan and wheat germ until mixed thoroughly. Press into a 9" pie plate (preferably glass or ceramic) and press the mixture against the bottom of the plate and up the sides. Bake for 10 minutes. Let cool.
In a large bowl, with a wire wisk or fork, beat 4 eggs until smooth. Slowly add half & half. Add white pepper and blend well.
Into egg mixture, stir in Swiss cheese, then broccoli. Mix well. Pour into cooled pie crust. Bake for 35 - 40 minutes until lightly browned on top and the center is puffed up and bounces back to the touch. Allow to set up and cool for at least 10 - 15 minutes before slicing.