Broccoli and Goat Cheese Tart

I've now made this tart (quiche) three times. It is fabulous and easy to make. Found the recipe in a Family Circle magazine and here it is:

Broccoli-Goat Cheese Tart

Makes 8 servings
Bake at 400° for 40 minutes
Cool 20 minutes

1   refrigerated, rolled 9-inch pie crust
6   eggs
1   cup half-and-half (I used fat-free)
1/4 teaspoon garlic salt
1   package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
6   ounces garlic-and-herb-flavored goat cheese (I used regular goat cheese and added garlic powder and Italian spices)
4   sun-dried tomatoes in oil, chopped

1. Place baking sheet on lower rack of oven. Heat oven to 400°. Unroll piecrust and fit into bottom and up sides of a 10-removable-bottom tart pan. Refrigerate until ready to fill. (I used a 10-inch pie plate.)
2. In a large bowl, blend the eggs, half-and-half and 1/8 teaspoon of the garlic salt.
3. Scatter broccoli over the bottom of the piecrust and season with the remaining 1/8 teaspoon of garlic salt. Crumble the goat cheese over the top; evenly sprinkle sun-dried tomatoes over goat cheese. Pour in egg mixture.
4. Set tart pan on the heated baking sheet in oven and bake at 400° for 40 minutes or until knife inserted in center tests clean. Cool on wire rack for 20 minutes. Remove side of pan, using a small paring knife to loosen tart, if needed. Serve warm aor at room tempurature.
   

Per serving: 292 calories

Here is a photo of my finished masterpiece! While it cooked, of course, I hooked!!!