Potato and broccoli quiche

I had this recipe ready to share yesterday, but due to a killer headache, I never got around to posting it. I'm fighting through today, so forgive me if there are some errors, but computer screens are quite bright when you have light sensitivity issues.
I always thought quiche was delicious, but assumed it was super difficult and incredibly horrible for you. Well, though it may not be the healthiest option out there, a slice of this clocked in with less than 400 calories, and was incredibly filling. Overall, I was very happy with how this recipe turned out. My husband, who apparently had never eaten a quiche before, even complimented it and said he would like to have it again(and good thing, since there are still 6 slices in the fridge). I used a simple crust recipe that I found here, but I'm sure this could be made with any crust recipe, or even those refrigerated, premade crusts.

Potato and Broccoli Quiche

Ingredients:
For the crust:
1 cup flour
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup cold water

For the filling:
1/2 head broccoli, roasted with garlic and cut into bite-size pieces*
2 small russett potatoes, rinsed and cubed into bite-size pieces
1/4 cup white onion, diced 2 teaspooons olive oil
5 eggs
1/4 cup half and half
1/4 cup milk
1/4- 1/2 cup shredded cheese
1/2 teaspoon garlic powder
1 teaspoon chili powder

1: Preheat oven to 400 degrees. Prepare the crust by mixing the flour, oil, salt, and water in a small bowl until well mixed. Press the mixture into a 9" pie pan.
2: Boil a large pot of water. Add potatoes to water and cook for about 4 minutes, until slightly softened.
3: In a large skillet, heat oil over medium high until shimmering. Add cooked potatoes and onions and cook around 5 minutes, until potatoes begin to brown and onion is softened.
4: Mix eggs, milk, and half and half in a bowl. Add seasoning and mix until lightly beaten. Add broccoli and potatoes and mix until combined.
5: Pour egg mixture into crust. Bake for 20-30 minutes, until set and lightly browned on top. Remove from oven and let stand at least 5 minutes before serving.

*I roasted the broccoli the same way as I did for the ravioli posted yesterday, but in case you missed it: Place broccoli in bowl with garlic and oil and mix to coat. Pour mixture onto baking sheet and bake 15-18 minutes at 400, until broccoli is soft. Remove from oven.