Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) quiche dish or pie pan.
Prepare the pastry crust by combining 200 grams of all-purpose flour, 100 grams of cold, cubed butter, and a pinch of salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add 2-3 tablespoons of cold water and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface and line the prepared quiche dish. Trim the excess dough and prick the base with a fork. Refrigerate for 15 minutes.
Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper, and bake for another 5 minutes. Set aside to cool.
In a pan, heat 1 tablespoon of oil and sauté 1 chopped onion until translucent. Add 250 grams of chopped broccoli and cook for 5 minutes, or until tender. Season with salt and pepper.
In a bowl, whisk together 4 eggs, 200 ml of fresh cream, 100 grams of grated cheese (such as cheddar or mozzarella), and salt and pepper to taste.
Spread the cooked broccoli and onion mixture evenly over the cooled pastry crust. Pour the egg mixture over the vegetables.
Bake the quiche for 35-40 minutes, or until the filling is set and the top is golden brown. Allow the quiche to cool slightly before slicing and serving.