You can serve this sweet, yet robust tasting quiche for brunch, lunch, or dinner.
Prepare pastry. Line the unpricked pie crust with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven and reduce oven temperature to 325 degree F.
In a small saucepan, cook broccoli, covered, in a small amount of boiling salted water for 5 minutes or till crisp-tender. Drain well. Arrange broccoli in prebaked pie crust.
In a medium mixing bowl, beat eggs. Add cheese and beat until combined. Stir in half-and-half, parsley, nutmeg, salt, and pepper. Ladle over broccoli in pie plate. Sprinkle with paprika. Cover edge of crust with foil to prevent over browning.
Bake in a 325 degrees F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 8 servings.
In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.