Bacon Cheddar Quiche

Ingredients
For the Crust:
2 cups plus 1 tbsp flour (260g)
12 tbsp butter, cold and diced (170g)
1 tsp salt
2 tsp sugar
2 tsp vinegar
1/3 cup ice cold water

For the Quiche:
4 whole eggs
4 egg yolks
1 cup milk
1 cup heavy cream
1/2 tsp black pepper
1/2 tsp nutmeg
1/4 tsp salt
1 cup broccoli, cooked and chopped
1 cup bacon, cooked and chopped
1 cup cheddar, shredded

Directions:
1. Make the crust: In the bowl of an electric mixer with the paddle attachment, combine flour, butter, salt, and sugar. Mix on low until butter pieces are pea-sized. Add the vinegar and cold water and mix only until the dough comes together (you don’t want to over-mix the dough). Shape into a disk, wrap in plastic, and refrigerate for at least one hour.
2. Shape the crust: Roll out the dough to fit a 10-inch pie form. Carefully place the dough in the pie form, making sure the dough hangs over the edges just a bit. This will prevent the dough from shrinking too much. Place the dough in the freezer for at least 30 minutes.
3. Blind bake the crust: Preheat the oven to 350ºF. Line your quiche dough with parchment paper, then fill with dry beans or rice. Bake for about 12-15 minutes, or until baked dough does not stick to parchment paper.
4. Make the filling: In a medium bowl, whisk together the eggs, egg yolks, milk, cream, pepper, nutmeg and salt. Pour half this mixture onto the hot quiche dough. Sprinkle in the broccoli, bacon, and cheddar, then add the rest of the egg mixture. Cover the quiche with foil and bake for about 1 hour 15 minutes, or until quiche has set. If you have a thermometer, bake until internal temperature reaches 190ºF.
5. Allow the quiche to cool for at least 30 minutes before serving.