This Broccoli Quiche is cheesy, loaded with broccoli and features a homemade flaky crust! Enjoy for breakfast or serve with a side salad for lunch!
In a bowl combine water, vodka, and ice. Add flour, sugar, salt, and cubed butter to a food processor and pulse until the dough forms. Spoon 3 tbsp of the water mixture to the food processor and pulse 3 or 4 times. Form a 6-inch wide disc, and wrap it with plastic wrap. Refrigerate for one hour.
Remove the pie dough from the refrigerator and transfer it to a clean surface. Roll out the pie dough into a 13 inch round.
Roll up the pie dough around the rolling pin than unroll it over the pie plate. Dock the dough by poking holes in the bottom of the crust. Cut off any excess dough then using your fingers, pinch the edges of the pie dough to crimp the sides.
Cover the pie dough with parchment paper and dried beans and bake for 15 minutes.
Meanwhile, make the quiche filling. In a large bowl combine eggs, heavy cream, 1 1/2 cups shredded cheese, salt, pepper and broccoli. Stir to combine.
Pour the filling into the partially baked crust and top with the reserved 1/2 cup of cheese. Bake for an additional 40-45 minutes of until the crust is golden brown and the quiche looks set.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!