Broccoli and Cheese Frittata

1.Preheat the oven to 375°F (190°C).

2.In a mixing bowl, combine the flour and salt for the dough. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.

3.Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4.While the dough is chilling, prepare the filling. Steam the broccoli florets until tender, then chop them into small pieces.

5.Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent. Add the chopped broccoli and sauté for another 2-3 minutes. Remove from heat and set aside.

6.In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.

7.Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit a 9-inch (23 cm) pie dish. Press the dough into the pie dish and trim off any excess.

8.Spread the sautéed broccoli and onion mixture evenly over the dough in the pie dish. Pour the egg mixture over the top.

9.Sprinkle the grated cheddar cheese over the filling.

10.Bake in the preheated oven for 25-30 minutes, or until the frittata is set and the top is golden brown.

11.Remove from the oven and let it cool for a few minutes before slicing and serving.