Lightly grease your pie plate and preheat the oven to 400 degrees.

In a medium-size bowl, mix together the 1 1/4 cups flour with the salt, onion powder, chipotle, and sugar.

Cut the 1/3 cup of cold butter into cubes and add it to the flour mixture. Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs the size of peas.

Add in the egg yolk and 6 tbsp of ice water. Mix together with your hands or spoon until the dough just comes together. Don't over mix or your crust will be hard and tough.

Generously flour your countertop and place the pie dough in the middle of it. Also, flour the top of the dough and your rolling pin. Roll out the dough in a circle shape big enough to cover your pie plate with dough hanging over the edges, make sure to continue to flour underneath it so it doesn't stick to the counter. 

Once the dough is rolled out, carefully pull the dough up over the rolling pin, folding it in half over itself with the rolling pin keeping the two halves from touching. Gently slide the dough over the top of your pie plate unfolding as you go until the dough is fully covering it.

Make sure the pie dough is laying against the bottom and side of the pie plate. Cut off any extra dough that is hanging over the edges. Using a small cookie cutter, cut pieces out of the remaining dough to make your pie crust. Egg wash the crust area and layer the cookie-cutter pieces all the way around, then egg wash those pieces as well.

After you are done with the crust, line the inside of the pie dish with parchment paper and fill it with your pie weights, dried rice, or beans. Quiche is very wet, so it helps to blind bake the crust before filling it with the egg mixture.

Bake the crust on the middle rack of your oven for 10 minutes. When the 10 minutes are up, bring it out of the oven and set it on top of the stove while you finish the filling.

While the crust is blind baking, start on your filling.

Rinse and cut off all the stems of two heads of broccoli. Then chop the broccoli into small pieces. This should be about 4 cups once it's chopped. Add all the broccoli to a sauté pan as well as 2/3 cup of water and cook over medium heat with no lid for 10 mins. After this, remove from pan and set aside.

Using three Chorizo links, take them out of their casing and sauté them in the same pan you used for the broccoli. Cook for 10 mins over medium heat and then remove from heat and set aside.

In another medium-size bowl, add 8 eggs, whole milk, heavy cream, salt, and pepper. Whisk until combined.

Shred the smoked gouda cheese. Take a 1/2 cup of the shredded gouda and mix it with 1/2 tbsp of flour. Add this 1/2 cup of gouda that has been mixed with the flour to the egg mixture. Save the other 1/2 cup to put on top of the quiche later.

Adding the flour to the shredded gouda will help to evenly distribute it throughout the quiche instead of it all just floating to the top.

Mince a small bunch of fresh parsley.

Assemble and Bake

Turn oven down to 350 degrees.

For the first layer, evenly distribute all of the broccoli on the bottom of the crust. Next, add the chorizo over the broccoli. Whisk the eggs one more time to redistribute the cheese and pour over the top of the broccoli and chorizo. 

The pie plate I used held all of the ingredients just right. Depending on how deep your pie plate is, you might not be able to fit all of the egg mixture. Fill the pie crust up until there is 1/4" of space between the top of the crust and the top of the egg mix. 

Sprinkle the rest of the shredded smoked gouda cheese all over the top and then the parsley.

Place on the middle rack of your oven and bake for 45-55 minutes. The quiche will be a nice golden brown color and the edges of the quiche will be rounded and set while the very middle will still wiggle a little when it is done. 

Take out of the oven and cool on a cooling rack for 10-15 minutes before cutting, serving, and enjoying!

*If your crust browns before the quiche is done you can create a makeshift pie crust protector from tinfoil to stop it from burning.

*I like to place a cookie sheet on the second rack below the quiche just in case it bubbles over, this has yet to happen, but better safe than sorrily scrubbing the oven.