In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Quiche can be eaten warm but is more commonly eaten cold, making it a suitable component of the food served in a typical summer picnic.

• 1 recipe of All purpose Crust dough
• 1 recipe of Bechamel sauce
• 1 teaspoon crushed and mashed garlic
• 2 cups of (1-inch-wide) broccoli florets (with 1 inch of stem attached)
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon cayenne
• 1 cup of sharp cheddar cheese
• 1/4 cup grated Parmigiano-Reggiano

Method

Prepare a 9-inch (2-inch-deep) round pie/tart pan with removable bottom.

Preheat oven to 180 C with rack in middle. 

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.

Line pie shell with foil and bake until pastry is set and edge is pale golden, 20 - 25 minutes. 

While the pie crust is baking, steam the broccoli. Drain any excess water while steaming and allow the broccoli to cool, taking care that the broccoli does not get over cooked, but still has a crispy texture.

Whisk together bechamel sauce, garlic, nutmeg, cayenne, and salt in a large bowl until smooth. 

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

Bake quiche until custard is just set, 45 to 50 minutes. The center will be shaky but it will  continue to set as it cools. Cool at least 20 minutes. 

Serve quiche warm or at room temperature.

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