Prepare the Pastry:

1. Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer while the oven preheats, at least 15 minutes.
2. Preheat the oven to 425ºF and place a rack in the lower part of the oven.
3. Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
4. Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.

Make and Bake the Filling: 

1. Lower the heat to 375º.
2. Heat 1-2 cups water in a medium pot and add in a steamer basket. Put the broccoli inside, place a lid on the pot, and steam until crisp tender, about 4 minutes. Transfer the broccoli to a colander, rinse with cool water, and drain.
3. In a large bowl, whisk together the eggs, milk, cream, Dijon, salt, paprika, and pepper.
4. Place the broccoli and the cheese in the parbaked crust.
5. Pour the egg mixture over the top.
6. Bake at 375ºF for 50-55 minutes, until the middle of the quiche is set and slightly puffed. If necessary, cover the edges of the crust with aluminum foil to prevent them from burning.
7. Transfer to a wire rack to cool. Let the quiche cool for at least 5-10 minutes before slicing.
8. Serve warm or at room temperature.