Instructions

• Preheat the oven to 375°F and set the rack in the middle position.
• On a lightly floured surface, roll the 9-inch pie crust dough into a 13-inch round using a lightly floured rolling pin. Fit the dough into a 9-inch pie plate, letting the excess hang over the edge. Fold the overhang inward and press it against the side of the pie plate to reinforce the rim. Prick the bottom of the crust all over with a fork. Chill the filled pie plate until the dough is firm, about 30 minutes.
• Line the chilled pie shell with foil and fill it with pie weights to weigh down the crust for blind baking.
• Bake the weighed pie shell on the middle rack until the pastry is set and the edge is pale golden, 20 to 25 minutes.
• Carefully remove the foil and pie weights. Return the shell to the oven and bake until the crust is deep golden all over, 15 to 20 minutes more. Remove the shell from the oven and set the pie plate on a rimmed baking sheet; leave the oven on at 375°F.
• While the shell bakes, bring a pot of water to a boil. Add the 10 ounces bite-sized broccoli florets and cook for 4 minutes. Drain the broccoli, rinse under cold water to stop the cooking, and pat dry with paper towels or a clean kitchen cloth.
• Finely mince the 2 garlic cloves and mash them to a paste using the side of a knife, the back of a spoon, or a fork.
• In a large bowl, whisk together the garlic paste, 6 large eggs, 1 1/2 cups half-and-half, 1/4 teaspoon grated nutmeg, and 1/4 teaspoon cayenne until the mixture is smooth.
• Arrange the drained broccoli evenly in the prebaked pie shell. Pour the egg-and-cream mixture over the broccoli, distributing it evenly.
• Sprinkle the top evenly with 5 ounces coarsely grated extra-sharp Cheddar (about 2 cups) and 1/4 cup grated Parmigiano-Reggiano.
• Bake the quiche on the rimmed baking sheet in the preheated oven until the custard is just set and the center trembles slightly, 45 to 50 minutes.
• Remove the quiche from the oven and cool on a rack for at least 20 minutes to finish setting the filling. Serve warm or at room temperature.