Broccoli-Polenta Quiche

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9-inch Whole-Wheat Pie Shell

2 1/2 cups broccoli florets

1 Tbs. olive oil

1 large onion, halved and thinly sliced

2 cups regular or low-fat milk

1/3 cup fine yellow cornmeal

1 1/2 cups shredded sharp cheddar cheese (6 oz.)

1 large egg

1 large egg white (reserve yolk for pie shell), lightly beaten

2 tsp. Dijon mustard

1 tsp. dried basil

1/2 tsp. salt

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