Preheat oven to 350°. Chop broccoli into smaller flourettes. Blanche broccoli in a pot of salted boiling water for 2 minutes and then remove from water and set aside to cool.
Heat skillet on medium high heat with 2 tbls of olive oil or butter. Toss in onions, garlic and stir. Once the onions start becoming translucent, about 5 minutes, stir in the cashews and cumin until they get coated in the oil. Remove from heat.
**In the picture, I sauteed them together but the mushrooms produced a lot of water that did cook off but mellowed the cumin too much. Cook them separately and then add them together.
While the onions and mushrooms cook, roll out puff pastry and fit it inside a butered and floured pie pan with plenty of room left over for crust at the the tops. Take a fork and poke holes at the bottom of the pie pan a few times around the pan.
In a separate bowl, whisk together eggs, cream, salt and pepper to taste, and shredded gouda. Leave some gouda on the side for the top of the quiche.
Take the cooled broccoli and place half of the flourettes in the bottom of the prepared pie pan. Top the broccoli with mushrooms and onions mixture. The cover with half of egg and cheese mixture. Repeat this process and take extra cheese reserved on the side and top the quiche. Pinch down the top of the crust in a wavy pattern and make sure egg mixture is not too high for the crust. Brush the top of the crust with one beaten egg and a tbls of water or milk.
Place in the oven and bake for 45 minutes. To be sure the quiche is done, you want to make sure the center is cooked at least until 165° or 170°.
Let the quiche sit and cool for about 15 minutes. Slice and serve.