• Pre-heat oven to 350ºF.

Blind Bake Pie Dough:

• Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.

  Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
  

Steam Broccoli:

• Add 1" water to a medium-sized pot. Bring to a boil.

  Add the steamer basket and then the broccoli. Cover the pot and steam for 5 minutes.

  Remove the broccoli and set aside.

  Discard the water and set aside the steamer basket.
  
• Add olive oil to the pot. Heat over medium heat until the oil shimmers.

  Add the onion and salt. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook 2 more minutes until the garlic is fragrant. Remove from heat.
  

Make the Quiche:

• Gently press half the cheese into the pie dough.
  
• Add the onion and garlic.
  
• Add the steamed broccoli.
  
• Add 3 eggs, milk, cream, and nutmeg to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
• Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon.  Take care not to over-stir. 
• Pour the egg mixture into the pie pan.  

  Tip: Do not overfill the quiche-- any extra mixture can be saved for an omelette, for another quiche, or used to dip bread in for French toast.
  
• Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
  
• Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
• While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.

  Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
• Serve cool with sauce (if desired).
• Leftovers / Make Ahead + Refrigerate:

  Refrigerate and use within 2-3 days.

  Make Ahead + Freeze: 

  Bake quiche, and allow to cool completely.  Wrap tightly with plastic wrap, and slide into a freezer bag.  Use within 2 months.

  Reheat from Frozen: Do not thaw.  Bake at 350ºF for 20-25 minutes, or until pie is warm.

  Sauce should not be frozen, but can be refrigerated for up to a week.

  Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides.  (Allow quiche to fully cool before removing the pan.)