Crustless Broccoli Cheddar Quiche

1 Tbsp extra virgin olive oil
1 small onion diced, about ½ cup
1 ½ cups broccoli florets about 1 large or 2 small heads, cut into uniform pieces about 1 ½” in size
3 large eggs room temperature
1 cup heavy cream
½ cup milk any kind
1 tsp Kosher salt
½ tsp freshly ground black pepper
1 cup sharp cheddar cheese shredded
2 scallions thinly sliced

Cook the onion. Preheat oven to 375F. Heat 1 Tbsp olive oil in a pan over medium-high heat, add onions, then cook until they soften and brown, about 5-7 minutes, stirring occasionally.
Partially cook the broccoli. Bring a large pot of water to a rapid boil. Add the broccoli florets. Boil for 2 minutes, then drain and set aside.
Mix remaining ingredients. In a large mixing bowl, whisk together 3 eggs, 1 cup heavy cream, ½ cup milk, pinch of nutmeg, 1 tsp Kosher salt, ½ tsp black pepper, 1 cup cheddar cheese, and 2 sliced scallions. Stir in the cooked onions.
Prepare the quiche. Spray a pie dish or 10” quiche pan with nonstick cooking spray. Place the cooked broccoli into the pan in a single even layer, then pour the remaining ingredients on top.
Bake the quiche. Place the quiche on a parchment or aluminum foil lined rimmed baking sheet. Bake for 40-45 minutes, or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing. Can be enjoyed warm, room temperature, or cold.

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