Crust
    6 ½ T Solid Shortening
    1 ¼ cup flour
    ½ t salt
    3 T milk
Preheat oven to 350. Mix thoroughly with a fork flour, Crisco and salt. Add milk and mix. Roll out on a flour covered, flat surface with a rolling pin. Lightly dust baking dish with flour and place dough into the dish. Pinch tops of sides together; poke dough with a fork to allow even baking. Bake crust until it starts to turn brown and remove from oven.

Filling
    ½ white onion
    ½ pint grape or cherry tomatoes
    2 cups fresh broccoli
    1 1/3 cup Swiss cheese
    ¾ cup sour cream
    ¼ cup mayonnaise
    ½ t salt
    1 t flour
    3 eggs
    ¼ t tobasco sauce
    light cream to make 2 cups
    Flavor with pepper, dill weed and cumin
Finely chop onion, cut broccoli florets from stems and sauté. Halve tomatoes and add to other vegetables. Remove from heat when slightly browned. Place on crust. Chop or shred swiss cheese and place on top of vegetables. Mix remaining ingredients and pour on top.
Bake at 350 for approximately one hour or until filling has risen and is a deep golden brown. Remove from oven and allow to cool 5 to 10 minutes before serving.

Provided by:  Pat Lowry