1 1/2 cups whole milk, half-and-half, or heavy cream
freshly ground black pepper
Roll the pie dough to fit slightly larger than a 9-inch pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes.
Meanwhile, preheat your oven to 350°F.
Line the cool crust with parchment paper and fill it with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment paper. Bake again until just starting to brown, 10-15 minutes more.
Set aside to cool slightly and start cooking your broccoli. Heat the olive oil in a large skillet over medium-high heat until simmering. Add the broccoli and season with 1/4 tsp of salt. Cook until tender and crispy, 4-5 minutes.
Whisk the eggs, milk, remaining salt, and pepper together in a medium bowl until frothy and combined. Set aside.
Sprinkle half of the cheese over the pie crust. Top with broccoli, then sprinkle the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set, but the center still jiggles just a little (30-40 minutes). Cool for at least 20 minutes. Serve warm, at room temperature, or cold. Enjoy!