Broccoli Ham Quiche

1 unbaked deep-dish pastry shell (9 inches)
1 cup water

1/2 cup chopped fresh broccoli

1 cup (4 ounces) shredded Swiss cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

2 Tablespoons flour

4 eggs, lightly beaten

1-1/2 cups milk

2 Tablespoons chopped green onion

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary, crushed

1/2 cup diced fully cooked ham

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a small saucepan, bring 1/4 inch water and broccoli to a boil. Reduce heat; cover and cook for 2 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry with paper towels. Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and cheese mixture. Pour into prepared crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.