Buy or make a classic pie crust with the pastry called pâte brisée in France. Cook it for 10 minutes in a hot oven and set it aside. Meanwhile, cut a head of broccoli into florets (bouquets in French) and pre-cook them slightly by steaming them or by dropping them for three or four minutes into a big pot of boiling water. Drain and refresh to stop the cooking.
If you can get a good Loire Valley-type goat cheese like a Selles-sur-Cher or a Sainte-Maure, cut it up into small cubes. Otherwise, use Cheddar or Cantal cow's milk cheese cut up the same way. Optionally (for many, but absolutely for me) sauté some chunks of smoked pork bacon (lardons fumés) or smoked ham (why not smoked turkey? or hey, smoked salmon!) for added flavor.
Putting together a broccoli quiche with lardons and goat cheese.
Arrange the blanched broccoli bouquets, the chunks of cheese, and the browned lardons in the pre-cooked (blind-baked) pie crust. Break three eggs into a bowl, beat them lightly, and add a cup of milk or half-and-half or even cream. Don't forget some black pepper and a little nutmeg, but go easy on the salt because the cheese, lardons, and crust (most likely) are already salted.
Pour the egg mixture into the pie shell to cover the other ingredients and bake the quiche in a medium oven for half an hour to forty-five minutes. You'll know when it's done by the color and the aroma. It will puff up, but then sink back down as it cools.
Quiche goes well with pommes frites...
If you have a new fryer ;^), make a batch of French fries to eat with the quiche. Quiche-frites is always a good combination.