Broccoli Quiche

"1 Combine the flour, salt, and cubed butter in a medium bowl. Use a pastry blender to cut in the butter until crumbly. Add the chilled water 1 tablespoon at a time just until the dough holds together when pinched. 2 Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours. 3 Preheat the oven to 400 degrees. Roll out the dough to a 12-13-inch circle on a lightly floured surface or dough mat."

"5 Heat the olive oil in a large skillet over medium heat. Saute the broccoli and onion until crisp-tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove from the heat and let the vegetables cool for a few minutes. 6 Whisk the egg, heavy cream, milk, chives, salt, and black pepper in a large bowl. Stir in the cooked veggies, cheddar, and Parmesan cheese. Pour the mixture into the parbaked pie crust."

Prepare a flaky pie crust by cutting chilled butter into flour, adding cold water tablespoon by tablespoon, forming a disk, and chilling at least two hours. Parbake the crust at 400°F lined with parchment and weights for about 15 minutes, then remove weights and reduce the oven to 350°F. Sauté broccoli florets and finely chopped yellow onion in olive oil until crisp-tender, add garlic briefly, and cool. Whisk eggs, heavy cream, milk, chives, salt, and black pepper; fold in the cooked vegetables, shredded sharp cheddar, and Parmesan. Pour into the parbaked crust and bake 40–50 minutes until the center jiggles slightly and reaches 165–185°F.

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