Recipe

Make Dough

1. Place flour and salt in large bowl and whisk to combine. Cut butter into small cubes and toss in flour mixture, until coated. Use fingers to pinch until mixture resembles coarse meal. (You could also use a pastry blender, stand mixer or food processor for this step.)
2. Pour water over butter-flour mixture and use flexible silicone spatula or scraper to combine into dough. It will seem too wet and sticky, but it will be just fine. Scrape dough onto large piece of plastic or parchment paper, pat into flat packet shape and wrap tightly. Chill for 2 hours, or until completely firm. Dough can stay chilled for up to 4 days.

Prepare Crust

1. Lightly grease 9″-diam. springform pan with 3″ sides. For added security against leaks, tightly seal piece of foil around outside bottom and sides of pan. Place pan on rimmed baking sheet and set aside.
2. Roll dough on floured surface to 16″-diam circle. Gently fold dough (don’t crease) in quarters and transfer to prepared pan, then gently unfold, allowing to fill pan. Press against sides and trim overhang to 1″ (to keep everything in place over the long baking time), using scraps to patch any tears or holes. (Be watchful because tears or holes = leaks!) Let crust chill in fridge while you prepare filling.

Make Filling

1. Heat oven to 350F. Prepare broccoli by peeling thickest stems, removing outer skin and knobs, and cutting into medium ½” dice. Cut florets into 1″ pieces. (You’ll have about 8 cups, chopped.)
2. Melt butter in large, deep skillet over medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Stir in broccoli, 2 tsp of kosher salt and ½ tsp of freshly ground black pepper, and cook, about 8 minutes, until broccoli is slightly softened. (Broccoli should be bright, tender-crisp and a bit salty. Adjust seasoning if it’s not.) Transfer to large plate or bowl, and cool for 10 minutes.
3. In medium bowl, whisk eggs, milk, cream, remaining 1 tsp of salt and ó tsp of pepper. Add three-quarters of the grated cheese, and stir to combine. Remove springform with dough from fridge and place on foil-lined baking sheet. Brush or spread Dijon over bottom of crust. Add broccoli-onion mixture, then pour egg mixture on top. Sprinkle with remaining cheese.

Bake Quiche and Serve

1. Bake for 90 to 105 minutes (this quiche needs a long baking time!), until nicely bronzed on top and custard is just set. Insert knife into centre and turn slightly; you should see no liquid pouring into crevice created when done. Let cool in pan for 10 to 15 minutes.
2. When ready to serve, carefully cut away any part of crust’s 1″ border that has stuck to outside of springform, then loosen clamp of ring and remove. Cut quiche into wedges and serve with green salad. Leftover quiche can be stored in the fridge for up to 5 days.