Crustless Broccoli and Cheddar Quiche

By Susan52

Ingredients

• 3 cups small broccoli florets (from about 1 large head of broccoli)
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 cup whole or 2 percent reduced-fat milk
• 2/3 cup cup heavy cream
• 6 eggs
• 1 pinch nutmeg, preferably freshly grated
• 1 teaspoon salt

Preparation

Step 1

Preheat oven to 350F. Butter a 10-inch glass pie plate.

Cook broccoli in a large pot of salted boiling water until crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, pat dry and scatter over the bottom pie plate. Scatter cheese evenly over top.

Whisk together milk, cream, eggs, nutmeg, salt and pepper until smooth, then pour over cheese. Bake until custard is just set in center, 35 to 40 minutes. (Don’t worry if the center is a little wiggly; it will cook a little more as it rests.) Let cool slightly before serving.