In a large mixing bowl combine the flour, sugar, salt and mix them together.
Add the chunks of cold butter and crumble it into the flour with your fingers until the butter turns to pea-sized pieces.
Next, whisk the egg and add it to the flour mixture. Mix it with a spatula to combine the ingredients, then knead the dough with your hand. You can also use a food blender to make the dough, instead of making it by hand. Cover the dough with a plastic wrap and refrigerate for about 30 minutes.
Let’s start preparing the filling by boiling the broccoli and first we need to prepare a bowl with iced water and ice. In a large pot bring the water to a boil. Add the broccoli and cook for about 5 minutes. Transfer the broccoli into an iced water to stop the cooking process. Let it sit for a few minutes.Next, drain the water and transfer the broccoli onto a baking sheet covered with paper towels. Let it drain well.
Dust the work surface with flour, place the chilled dough and roll it out thin, about 1/8 of an inch. Lay the pastry in the baking pan and push it into the bottom and the sides of the pan. Poke the bottom and the sides of the pan with a fork. Bake at 390 F degrees for 15-20 minutes or until slightly golden.
In the meantime, in a large mixing bowl combine the broccoli, salmon chunks and 2/3 of the cheese. Mix all together.
In a separate bowl, combine the heavy cream with eggs, salt, black pepper, ground nutmeg and whisk together.
Take the pan with the crust out the oven and fill with the broccoli and salmon filling. Pour the egg mixture over and sprinkle with the rest of the cheese.
Bake at 330 F degrees for 55-70 minutes or until the skewer inserted into the cake comes out dry and a golden top has formed. Enjoy it warm or let the quiche cool down to room temperature, cover the top with foil and refrigerate. When the quiche has cooled down, run a knife between the quiche and the baking pan and take the ring part off.