For the crust: In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 3 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
Remove the disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1-inch overhang. Crimp the crust’s edge and transfer to the freezer for 15 minutes.
For the quiche filling: Meanwhile, preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper and 1 cup of the cheddar cheese. To the fluted pie crust, arrange the florets of broccoli. Next, pour the egg mixture atop the broccoli into the pie crust. Brush the edge of the pie crust with egg wash. Transfer to the oven to bake for 45 to 55 minutes, until the center is slightly puffed and the crust is lightly golden brown.
This quiche is great served warm or room temperature. Slice up and serve.
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