Crustless Broccoli and Cheddar Quiche Recipe

You’ll need:

Unsalted butter for greasing the pie dish
Salt
3 cups small broccoli florets (from about 1 large head of broccoli)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup whole milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated
Pepper

Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside.

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top.

In a 1-quart measuring cup (see tip below) or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and pepper to taste until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.

TIP: For convenience, we use a four-cup measuring cup to measure all of the ingredients for the quiche, ending with the custard, which we whisk right in the cup. First, measure the broccoli, then the cheese. Next, measure the 1 cup milk, add enough cream to reach 1 2/3 cups, then add the eggs, nutmeg, salt and pepper. Whisk together, then pour the custard into the dish.
Collected: http://cupofjo.com/