Active Time

　　40 min

　　Total Time

　　4 1/2 hr (includes making and chilling pastry)

　　Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.

　　

Ingredients

Serves 6 to 8

　　All-butter pastry dough

　　10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)

　　2 large garlic cloves

　　6 large eggs

　　1 1/2 cups half-and-half

　　1/4 teaspoon grated nutmeg

　　1/4 teaspoon cayenne

　　5 ounces extra-sharp Cheddar, coarsely grated (2 cups)

　　1/4 cup grated Parmigiano-Reggiano

　　Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.

　　

Step 3

Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.

　　

Step 4

Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.

　　

Step 5

While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.

　　

Step 6

Mince and mash garlic to a paste with a generous pinch of salt.

　　

Step 7

Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.

　　

Step 8

Pour filling into pie shell and add broccoli, then sprinkle with cheeses.

　　

Step 9

Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.

　　

Step 10

Serve quiche warm or at room temperature.

　　Cooks' note:

　　Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.