Puff Pastry Ham and Broccoli Quiche

Thaw puff pastry in the refrigerator until cold to the touch but easy to manipulate, about 4 hours, or according to package directions.

Preheat the oven to 400 degrees F (200 degrees C). Lightly flour a work surface. Place thawed puff pastry on the floured surface and unfold gently. Roll out pastry to a 13-inch  square. Trim the corners of pastry to a 13-inch circle and place in a 9-inch quiche or pie pan.

Fill pastry with pie weights or dried beans, and prick the sides with a fork. Place the pie pan on a baking sheet.

Bake in the center of the preheated oven for 8 to 10 minutes. If pastry puffs up while baking, gently press with the back of a fork and continue baking.

Remove from the oven and allow to cool slightly. Remove pie weights or dried beans.

Toss chopped broccoli, chopped ham, shredded cheese, and minced onion together in a bowl, and then pour into the baked crust.

Using the same bowl, add eggs, heavy cream, whole milk, and cayenne. Beat until the mixture has a uniform color and texture. Slowly pour egg mixture into crust and gently stir, to distribute egg mixture evenly with other ingredients.

Bake quiche on the baking sheet in the preheated oven, until a knife inserted into the center comes out clean, 35 to 40 minutes. If the knife has liquid on it when inserted, continue baking 3 to 5 minutes, and retest.

Remove to cool on a rack for 10 to 15 minutes. Garnish with fresh parsley or chopped scallions. Serve warm or at room temperature.