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1
Add the flour, salt, and butter cubes to a large bowl.
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2
Crush the butter into small pieces with your hands.
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3
Slowly add the water and knead to form the dough.
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4
Cover the dough with plastic film and let it sit in the refrigerator for 1 hour.
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5
Remove the dough from the refrigerator and press it into a medium glass pie plate. Prick it evenly using a fork and let it sit in the refrigerator for 30 minutes.
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6
Preheat oven to190C.
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7
Take the pie plate from the refrigerator, remove the plastic, and cover it with a layer of parchment paper.
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8
Place the rice on top of the parchment in the glass cooking tray and cook in the oven for 15 minutes (the rice should work as a weight).
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9
Remove the pie plate from the oven and dispose of the rice and parchment.
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10
Bake for 15 minutes until the crust browns.
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11
Heat the water and salt in a large cooking pot on high flame until it boils.
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12
Boil the broccoli for 3 minutes. Turn off the heat and strain the broccoli.
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13
Mince up the garlic until you have a fine paste, add salt, and place it in a medium bowl.
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14
Mix the paste with the eggs, nutmeg, and cream. Add the parmesan and cheddar cheese.
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15
Once the crust is ready, remove it from the oven and put the broccoli on it.
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16
Pour the paste over the broccoli and cook it in the oven for 30 to 40 minutes at 190C.
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17
Remove the quiche from the oven and let it cool off for 10 minutes before serving.
