From 6 Bittersweets
Adapted from Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
1 prebaked pie crust
3 large eggs (saving a teaspoon of an egg white for sealing the crust)
1/4 C cream
3/4 C milk
1/4 tsp salt
1/8 tsp ground black pepper
a few pinches of cayenne powder to taste
1 - 1 1/2 C broccoli florets
1/2 medium onion, chopped
1 clove garlic, minced
1-2 tsp olive oil
1 - 1 1/2 C shredded cheddar or similar cheese, divided
1/2 tsp paprika
Prebaking the Crust
Preheat your oven to 425 degrees F. You can prepare other components while you're waiting for it to heat up. Once the oven's ready, prebake your crust for 18-20 minutes. You can line the crust with foil and fill it with pie weights or dried rice/beans for prebaking, but I was lazy and just pressed down the bubbles with a fork afterward. While the crust is warm, glaze it with some egg white to prevent the filling from making it soggy. Lower the oven temperature to 350 degrees F.
Preparing the Filling
Steam or microwave the broccoli with some water under tender. Drain, coarsely chop, and spread in the bottom of the crust. Heat the olive oil in a small pan and saute the onion and garlic until soft. Scatter this over the broccoli. Sprinkle 3/4 C of the shredded cheese over the broccoli.
In a medium bowl, whisk together the eggs, milk/cream, salt, black pepper, and cayenne powder (optional). Pour this custard mixture into the crust. Sprinkle paprika on top and bake for 40-50 minutes until slightly puffy and a knife tip inserted near the center comes out clean. Let cool 15 minutes before serving.