This Broccoli Quiche is perfect for a meal at any time of day. Featuring a homemade flaky crust and a cheesy broccoli filling, this quiche is bound to be a family favorite!
In a small bowl or measuring cup combine water, vodka and ice, set aside.Add flour, sugar, salt and cubed butter to a food processor with the blade attachment. Pulse until the dough forms pea size crumbs.Scoop 3 tbsp of the ice water / vodka mixture and add to the food processor. Pulse 3 or 4 times or until the dough comes together. If the dough seems too dry and isn't forming a ball you can add one more tbsp of the ice water. Transfer dough to a clean work surface and form into a ball. Flatten the ball into a 6 inch wide disc and wrap in plastic wrap. Refrigerate for one hour.
Preheat oven to 375 degrees.Meanwhile remove pie dough from the refrigerator and transfer it to a clean surface. Roll out pie dough into a 13 inch round. Transfer dough to a deep dish pie plate. The easiest way to do this is to roll up the pie dough around the rolling pin then unroll it over the pie plate.
Poke holes in the bottom of the crust to allow the steam to vent. 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 or until the crust is golden brown and the quiche looks set.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!