Cut 2 sticks of butter into smaller chunks and add to the flour mixture. Use your hands or a pastry cutter to blend until the butter chunks are smaller.
Add the Crisco and combine using your hands. The mixture should now resemble coarse crumbs.
Add the ice water and use your hands to form the dough into a loose ball. It should be on the drier side.
Roll out the dough and fit it into the pie dish.
For making the quiche filling:
Preheat the oven to 350° Fahrenheit (176° Celsius)
Steam the broccoli until it’s fully cooked. Set aside.
Heat a little vegetable oil in a skillet. Remove the casing from the chorizo and cook for about three minutes. It can be a bit liquidy.
Add all of the filling ingredients to a bowl. Whisk until fully incorporated.
Pour the mixture into the prepared pie dish with the crust in it.
Cook the quiche for 45-50 minutes or until the quiche is golden brown and the middle is set.