-
1
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
2
Lightly flour a work surface and roll pie dough out into a 12-inch round approximately 1/4 inch thick.
-
3
Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate.
-
4
Fold over excess dough and pinch to create a decorative edge.
-
5
Line the crust with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans.
-
6
Bake the crust on a baking sheet until set and light brown, about 20 minutes.
-
7
Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10 minutes more.
-
8
Let cool slightly before adding filling, at least 10 minutes.
-
9
Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat.
-
10
Once boiling, add broccoli and cook until fork tender, about 2 minutes.
-
11
Drain and let cool in a single layer on a large plate.
-
12
Heat olive oil in a medium frying pan over medium-high heat.
-
13
When it shimmers, add mushroom and onion and season with salt and freshly ground black pepper.
-
14
Cook until vegetables are soft and mushroom edges are golden, about 5 minutes.
-
15
Remove from heat and let cool slightly, about 10 minutes.
-
16
Whisk together eggs, half-and-half, salt, and pepper in a large bowl until incorporated and smooth.
-
17
Stir in broccoli, mushroom mixture, and cheese.
-
18
Pour custard into pie shell and bake until puffed and golden brown, about 45 minutes.
-
19
Let cool at least 20 minutes before slicing.
