Deb says: “My cooking style when having people over is less “lots of little things”and more “a few epic things.” Since I’ll only find out whether this is due to space limitations or cooking style when some sort of windfall allows me to buy a sprawling New York City apartment big enough that I can even consider putting out a dozen dishes at once—i.e., hold that thought, maybe forever—I enjoy finding a solution when the things I want to cook don’t feed the number of people I want to pack around the table. Quiche, for example, has always posed a problem, which is a bummer, because I am always really excited when someone serves a quiche for brunch or lunch. In a pie or tart pan, it serves “eight”—sure, but those are slim little wedges that require a salad and sometimes another dish, and there’s little room for seconds. What’s a quiche lover to do? Well, I doorstopped it. Inspired by the towering version in Thomas Keller’s Bouchon, I love both the drama and the yield of springformed quiches. This one channels the broccoli-cheddar soup on my website that’s heavy on the broccoli— I like my quiches with as much vegetable as custard—but is still uncompromised in decadence. Whether we make it for ten people crammed around a table or a third as many, aspiring for leftovers, this recipe understands that the only thing better than an astoundingly delicious quiche is a quiche that nobody has to skimp on enjoying.”

Serves 12

Ingredients

For the crust:

2 cups (260g) all-purpose flour
1 teaspoon (3g) kosher salt
1 cup (225g, 8 ounces or 16 tablespoons) unsalted butter, chilled
½ cup (120ml) very cold water

For the filling:

1¾ pounds (800g) broccoli
4 tablespoons (55g, or 2 ounces) unsalted butter
1 large or 2 small white or yellow onions, finely chopped
3 garlic cloves, minced
3 teaspoons (8g) kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 large eggs
2¼ cups (535ml) milk (whole is ideal)
¾ cup (175ml) heavy cream
8 ounces (230g) sharp white cheddar cheese, coarsely grated (about 3 cups), divided
1 heaped tablespoon (15g) smooth Dijon mustard

Ingredients

Make the dough: place the flour and salt in a large bowl, and whisk to combine. Cut the butter into small cubes, and add them into the flour mixture. Toss them around so that they’re coated, and use your fingers to work the butter into the flour mixture until it looks like coarse cornmeal. (You could also use a pastry blender, stand mixer, or food processor for this step.) Pour the water over the butter-flour mixture, and use a flexible silicone spatula or scraper to bring it all together into a dough that will seem too wet and sticky but will be just fine. Scrape the dough onto a large piece of plastic or parchment paper, pat into a flat packet shape, and wrap tightly. Chill for 2 hours, or until completely firm; it can stay chilled for up to 4 days.

Prepare the crust: lightly coat a 9-inch springform pan with 3-inch sides with butter or nonstick spray. For added security against leaks, you can tightly seal a piece of foil around the outside bottom and sides of the pan. Place the pan on a rimmed baking sheet until needed.

Roll the dough on a floured surface to a 16-inch round. Gently fold the dough (don’t crease it) in quarters and transfer it to the prepared pan, then gently unfold it, allowing the slack of the dough to drape into and fill out the center. Press it against the sides, trim the overhang to 1 inch (see note), and use the scraps to patch any tears or holes; be as watchful as you can here, because tears or holes = leaks. Let the crust chill in the fridge while you prepare the filling.

Heat the oven to 350°F (175°C).

Make the filling: prepare the broccoli by peeling the thickest stems (removing tough outer skin and knobs) and cutting them into a medium (½-inch) dice. Cut the florets into 1-inch pieces. You’ll have a total of about 8 cups chopped.

Melt the butter in a large, deep skillet over medium-high heat. Add the onion and garlic, and cook until they’re translucent, about 5 minutes. Stir in the broccoli, 2 teaspoons kosher salt, and ½ teaspoon freshly ground black pepper, and cook with onion and garlic for 8 minutes, until the broccoli is slightly softened. It should be bright, tender-crisp, and a bit salty; adjust seasoning if it’s not. Transfer to a large plate or bowl, and cool for 10 minutes.

Meanwhile, whisk the eggs, milk, cream, remaining 1 teaspoon salt and ½ teaspoon pepper. Add three-quarters of the grated cheese, and stir to combine. Remove the springform with the dough from the fridge, and place on a foil-lined baking sheet. Brush or spread the Dijon over the bottom of the crust. Add the broccoli-onion mixture to the crust. Pour the custard over the mixture, and finish with the remaining cheese.

Bake the quiche: This quiche needs a long baking time. Bake it for 1½ to 1¾ hours, until it’s nicely bronzed on top and the custard is just set. I insert a knife into the centre of the custard and turn it slightly; you should see no liquid custard pouring into the crevice created when it’s done. Let it cool in the pan for 10 to 15 minutes.

To serve: when ready to serve, carefully cut away any part of the crust’s 1-inch border that has stuck to the outside of the springform ring, then loosen the clamp of the ring and remove it. Slide the quiche onto a serving plate, and serve in wedges with a green salad.

Smitten Kitchen Keepers: 3 comforting veggie meals to make at home this winter