Broccoli Quiche

Step 1

Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.

Step 2

Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly. Meanwhile, cook the broccoli.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 3 cups broccoli florets and season with 1/4 teaspoon of the salt. Cook until tender and charred in spots, 4 to 5 minutes.

Step 4

Whisk 3 large eggs, 1 1/2 cups whole milk, half-and-half, or heavy cream, remaining 1 teaspoon salt and several grinds pepper together in a medium bowl until frothy and combined; set aside.

Step 5

Sprinkle half the cheese over the pie crust. Top with the broccoli, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.

Step 6

Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.