Broccoli and White Cheddar Quiche with Gruyère

This broccoli cheese quiche is absolutely perfect for brunch, lunch or even dinner! It's delicious served warm or cold, perfect paired with a greens salad and is a recipe that can be made ahead of time.

Crust:
2 cups all-purpose flour, unbleached, sifted
½ Tbsp. sugar
1 tsp. sea salt
1 large egg, lightly beated
½ tsp. white vinegar
¼ cup water, ice cold
¾ cup butter, cold, cut into pieces
1 large egg + 1 tsp. water, for brushing

Filling:
6 large eggs
2 cloves garlic, minced
1½ cups heavy cream
¾ cup white cheddar cheese, freshly grated
¼ cup Gruyère cheese, freshly grated
½ tsp. black pepper, freshly cracked
1 pinch sea salt
1 pinch crushed red pepper flakes
1¼ cups broccoli florets, chopped

For the Crust:
Add the flour, sugar and salt to a food processor and pulse just until combined.

In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9" tart pan or (deep dish) pie plate.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Filling:
Whisk together the eggs, garlic, cream, cheeses, salt and peppers. Fold in the broccoli florets.

Bake for 55-60 minutes, or until golden on top and set in the center.

Let cool 15-20 minutes before serving.

Makes 6 servings.