|In a medium bowl, stir together flour, sugar and salt. Cut in butter with a pastry cutter or fork until pea-sized crumbs of butter remain. Gradually add in cold water, stirring each time, until you can press the dough mixture together. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
|Preheat oven to 400˚F (200˚C). Roll out dough, so that it is slightly larger than a 9″ pie plate. Press dough into the pie plate and up the sides as high as possible because the pie crust may shrink when it bakes. Fold the excess pastry over and tuck it underneath to form a thick edge, crimping or decorating as desired. Poke the dough with a fork all over the bottom and sides to help prevent puffing. Place a piece of parchment over the pie crust and weigh down with pie weights or dried beans.
|Bake for 10-15 minutes until light golden brown. If desired, remove pie weights and bake until the bottom of the crust is light golden brown, 5-6 minutes. Set aside to cool while you make the filling (let cool at least 10 minutes).
|Reduce oven temperature to 350 ˚F (175 ˚C). In a large bowl, using a whisk, beat the eggs, cream, salt, and pepper until completely combined, about 1 minute. Add broccoli, shredded Cheddar cheese, and cooked bacon into the large bowl. Stir until combined with egg and cream mixture. Pour quiche filling evenly into the pre-baked pie crust. Leave an inch of room from the top to prevent overflow when baking. Use a pie crust shield or make your own using tin foil to prevent the pie crust edges from over-browning.
|Bake on bottom rack for about 45-55 minutes or until the center of the quiche is just about set. Try not to over-bake. Let cool 10-15 minutes before cutting into wedges.