Ingredients:

  • 1 medium head broccoli, cut into small florets (approximately 4 cups/400g florets)
  • 1 small onion, finely chopped (approx. ½ cup/75g)
  • 2 cloves garlic, minced (approx. 2 tsp/6g)
  • 6 large eggs
  • 1 cup (240ml) milk (2% or whole milk recommended for creaminess)
  • ½ cup (120ml) heavy cream (optional, for extra richness - can substitute with more milk)
  • 1 ½ cups (170g) shredded cheddar cheese (sharp cheddar recommended for flavor)
  • 2 tablespoons olive oil
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Pinch of nutmeg (optional)
  • Cooking spray

Instructions:

  1. Preheat oven to 375°F (190°C). Spray the pie plate with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened (about 5 minutes). Add garlic and sauté for 1 minute more until fragrant. Add broccoli florets and sauté for another 5 minutes, until slightly tender-crisp. Season with salt and pepper.
  3. In a large mixing bowl, whisk together eggs, milk, and cream (if using). Season with salt, pepper, and nutmeg (if using).
  4. Stir in the sautéed vegetables and shredded cheddar cheese into the egg mixture.
  5. Pour the mixture into the prepared pie plate. Bake for 40-45 minutes, or until the quiche is set and the top is lightly golden brown. A knife inserted into the center should come out mostly clean.
  6. Let the quiche cool for at least 10-15 minutes before slicing and serving.