-
1
Preheat an oven to 425 degrees.
-
2
On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter.
-
3
Drape the round over the rolling pin and carefully transfer to a 9-inch tart pan with removable bottom.
-
4
Gently ease the pastry into the pan.
-
5
Trim the pastry even with the pan rim.
-
6
Prick the bottom and sides of the pastry shell with fork tines.
-
7
Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan.
-
8
Bake for 8 min.
-
9
Remove the foil and bake till the pastry looks dry but not brown, about 4 min longer.
-
10
Remove from the oven; reduce the temperature to 325 degrees.
-
11
Bring a saucepan three-fourths full of lightly salted water to a boil.
-
12
Add in the broccoli and cook till tender-crisp, about 5 min.
-
13
Drain well, pat dry, and set aside.
-
14
In a bowl, using a fork, beat the Large eggs till lightly frothy.
-
15
Stir in the green onions, lowfat milk, salt, pepper, and nutmeg.
-
16
Scatter the broccoli proportionately in the pastry shell.
-
17
Drop small clumps of the goat cheese proportionately among the florets; carefully pour in the egg mix.
-
18
Bake till a knife inserted into the center comes out clean, 35 to 40 min.
-
19
If the edges are browning too quickly, cover them with strips of aluminum foil.
-
20
Transfer to a rack to cold for 15 min.
-
21
Remove the pan rim and place the quiche on a serving plate.
-
22
Serve hot.
-
23
This recipe yields one 9-inch quiche; 4 to 6 servings.
