In a food processor combine the flour, salt and baking powder; pulse to combine

Slowly add in the cold cubed butter until the butter is crumbled throughout and the flour comes together into small pea size balls

Continue pulsing and slowly add the ice cold water ¼-1/2 cup until the dough comes together

Remove the dough from the food processor, gently kneed the dough to bring it all together and shape it into a disk, wrap with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes

Preheat the oven to 375 degrees F

Once the dough has had time to rest, roll the dough on a lightly floured surface to into a 12 inch circle and transfer the dough into a 9" deep dish tart pan or pie plate and shape into the pan

Refrigerate the crust for 10 minutes before blind baking

Remove the crust from the refrigerator and using a fork gently prick holes in the bottom of the crust (this helps the dough to not puff up while baking)

Place a piece of parchment paper on top of the crust and fill the center with pie weights or dry rice

Bake the pie crust for 20 minutes and then remove the parchment paper and pie weights and bake for an additional 5-8 minutes or until the crust is light golden brown

While the crust is blind baking; using a hand mixer or electric mixer, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder and paprika until all ingredients are combined and fluffy

Once the crust is out of the oven, fill the bottom of the crust with the broccoli florets and the shredded white cheddar cheese (add any other ingredient add ins at this point)

Pour the quiche filling over the top of the broccoli and cheese

Reduce the oven temperature to 350 degrees F and bake the quiche for 35-40 minutes or until the center is set

Allow the quiche to cool for 10 minutes before cutting and serving

If you have leftovers, wrap the quiche in plastic wrap and store in the refrigerator for 3-4 days