Ingredients:

  • 1 (14.1 ounce/400g) package refrigerated pie crusts
  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup/ 75g)
  • 1 pound (450g) fresh broccoli florets, cut into small, bite-sized pieces
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 2 cups (225g) shredded sharp cheddar cheese, divided
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113g) (1 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup (60ml) ice water, plus more if needed

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
  2. Press store-bought crust into the prepared pan, crimping edges. OR, If making homemade crust: Combine flour & salt. Cut in butter, then gradually add ice water until dough comes together. Roll out & transfer to the pan. Dock crust with fork.
  3. Heat olive oil in a sauté pan over medium heat. Sauté onion until softened. Add broccoli and cook until bright green and slightly tender-crisp.
  4. In a large mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
  5. Sprinkle 1 cup of cheddar cheese evenly over the crust. Arrange the sautéed broccoli and onion over the cheese.
  6. Pour the custard mixture evenly over the broccoli and cheese.
  7. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set (center should be just slightly jiggly).
  9. Let cool completely before cutting into 12 squares.