Crustless Broccoli Cheddar Quiche

From Keepers

• Ready In: 50 mins
• Serves: 6-8

Ingredients

•  unsalted butter, for greasing pie dish
•  salt
• 3  cups  small broccoli florets (about 1 large head broccoli)
• 1  cup  shredded cheddar cheese
• 1  cup  whole milk
• 2⁄3 cup heavy cream
• 6  large eggs
• 1  pinch nutmeg
•  pepper

Directions

1. Preheat the oven to 350 F, with a rack in the middle position. Butter a 10 inch glass pie dish.
2. Bring a large pot of water to a boil and season with a generous amount of salt. When it returns to a boil, add the broccoli and boil, stirring once or twice, until just tender, about 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter on the bottom of the pie dish. Scatter the cheese over top.
3. In a large measuring cup, or medium bowl, whisk the milk, cream, eggs, nutmeg, 1 teaspoon salt, and pepper. Pour over the cheese in the pie dish. Bake until custard is just set in the center, about 35 to 40 minutes.