Broccoli and Cheddar Quiche

Blind (Par) Bake the Dough

1. Roll the dough out into a 12-inch round and then transfer to a 9 ½-inch tart pan with a removable bottom (or a pie pan), gently fitting the dough into the bottom and sides of the pan.
2. Trim the dough, leaving a ½-inch overhang and then fold the overhanging dough back over into the pan, pressing it firmly against the side; the dough should be double thick (on the sides) and rise an ⅛-inch above the pan rim.
3. Pierce the dough all over with a fork.
4. Line the dough with foil or parchment paper, leaving the tops of the edges exposed and then place in the freezer for 15 to 30 minutes.
5. Pre-heat oven to 375°F.
6. Place the dough pan on a baking sheet and place pie weights or dried beans onto the foil or parchment paper.
7. Bake until the dough is set and beginning to brown, about 30 minutes.

Prepare the Quiche

1. Bring a pot of lightly salted water to a boil.
2. Add the broccoli and cook until just tender, about 5 minutes.
3. Drain and pat dry.
4. In a bowl, whisk together the cream, Dijon, eggs, dill, salt, and pepper.
5. Remove the baking sheet with the tart pan from the oven and gently remove the foil and weights/beans.
6. Scatter the broccoli and cheese evenly into the pastry shell.
7. Carefully pour in the egg mixture until it just reaches under the top lip of the crust. (Don't overfill the pan. If you have a little extra egg mixture left over, discard it).
8. Reduce the oven temp to 350° F and bake until the filling is puffed and golden brown, about 45 minutes.
9. Let cool slightly and then serve.