Eating quiche always makes me think of the those watery ones that my family would eat at church on Easter after the very early sunrise service. Despite the not good as you might think eggs, I liked them. I liked the tradition that went with eating the ham and eggs. While this is not that same quiche, it is a while lot better. It is based off of Keepers (Brennan and Campion) broccoli quiche. I don't always like the combination of the eggs and cheese, but this one is well balanced and the cheese is not rubbery at all. Plus, because there isn't a crust, it can be made very quickly. If you like quiche for dinner, this would make for a quick week night meal.
Broccoli and Cheese Quiche
3 cups broccoli florets (about 1 large head of broccoli) or a combination of broccoli and cauliflower
1 1/2 cups shredded cheese (I used sharp cheddar)
1 cup 2% milk (though you can use any the creamier the better)
2/3 heavy whipping cream
butter or oil to grease the pie plate
Preheat the oven to 350F. Grease a 10 inch pie plate. Bring a large pot of water to a boil and season it with salt. (This keeps the broccoli green.) When boiling, add the broccoli, stir and blanch for just a minute or two. Drain the broccoli and rinse with cold water (to stop the cooking). Dry the broccoli and place in the bottom of the grease pie plate. Add the cheese evenly over the broccoli.
In a separate medium sized bowl, whisk together the milk, cream, eggs, nut (a pinch or two to taste), 1 teaspoon salt, and pepper (also to taste). Whisk until smooth and then pour over the cheese. Bake until the egg mixture is just set in the center, about 35-40 minutes. Let cool a little before serving.