Press the dough against the sides of the dish. Trim any extra dough from the top edges. Prick the bottom of the crust with a fork.

Place a piece of parchment paper inside the crust. Fill it with pie weights or dried beans. Bake the crust for about ten minutes until set.

Chop your broccoli into very small, bite-sized pieces. Steam them in a pot for three minutes. Drain the water and let the broccoli cool down.

Crack your eggs into a large mixing bowl. Add the heavy cream and the dry spices. Whisk everything together until the yellow color is even.

Spread the cooked broccoli over the warm pie crust. Sprinkle the shredded Gruyère cheese over the green broccoli. Pour the egg mixture over the top very slowly.

Put the quiche back into the hot oven. Bake it for about thirty-five to forty minutes. The center should be set but slightly jiggly.

Take the quiche out of the oven carefully. Let it cool for at least ten minutes. Slice it into wedges and serve it warm.