Preheat oven to 425 degrees. Roll pastry dough to 12 inch diameter. Transfer to a 9" tart pan with removable bottom. Prick pastry. Make a double thick 12" square of aluminum foil, poke a few holes in it, then press it into the pastry pan. Bake 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes longer. Remove from the oven and reduce temperature to 325 degrees. Cook broccoli until tender crisp, about 5 minutes. Drain, pat dry. In a bowl, using fork, beat the eggs until lightly frothy. Stir in the green onions, milk, salt, pepper and nutmeg. Scatter the broccoli over the pastry shell. Drop small clumps of goat cheese evenly among the florets: carefully pour in the egg mixture. Bake until a knife inserted into the center comes out clean, 35-40 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm.
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