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1
For the pastry:
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2
Whisk flour, sugar and salt. Cut in butter using a pastry cutter just until dough starts to form large crumbs. Add ice water 1 tablespoon at a time until dough pulls together, working it through with a fork or your hands. Shape into a ball and slightly flatten. Roll up in plastic wrap and chill for at least 1 hour.
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3
Lightly flour work surface and rolling pin. Roll out dough from the center out rotating the disk about 1/8 to 1/4 turn each time. Roll dough out to 13 inches so you have a 2-inch overhang all around the pie dish.
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4
Carefully roll the pie crust on to the rolling pin to transfer to the pie pan. Trim the excess with a paring knife and fold the edges under. Crimp the edges and refrigerate for at least 1 hour.
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5
Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press into the pie plate and fill the pie shell with rice or beans making sure to fill it most of the way up. Have everything ready so your pie crust stays chilled.
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6
Bake at 400u00b0F for 10-12 minutes. Remove pie from oven and carefully lift out the parchment paper with the rice in it. Bake for an additional 10 minutes. If using this pie crust recipe for a cream pie or refrigerated pie, add an additional 10-15 minutes on to the final baking time or until golden brown.
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7
For the filling:
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8
In large saucepan over medium low heat, melt butter. Add onions and ham and cook for 2-3 minutes. Stir in garlic, parsley and marjoram and cook for 1 minute. Remove pan from heat.
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9
Beat eggs and cream. Stir in both cheeses, chopped broccoli, dry mustard, salt and fresh cracked pepper. Add onions, ham and spices that you set aside. Pour egg mixture into pre-baked pie crust and place in oven.
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10
Bake at 350u00b0F for 40-45 minutes or until a knife inserted in the center comes out clean. If the edges of the pie crust are browning too fast, cover loosely with strips of aluminum foil. Let quiche rest for 10 minutes before serving.
