Broccoli and Cheddar Crustless Quiche

Instructions

1. Prepare the ingredients
   Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or butter. Chop the broccoli into small, bite-sized florets. Dice the onion and mince the garlic. Shred the cheddar cheese if not using pre-shredded.
2. Cook the vegetables
   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the broccoli florets and cook for 4-5 minutes until bright green and slightly tender. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Stir in 1 1/2 cups of the shredded cheddar cheese and the grated Parmesan cheese.
4. Assemble the quiche
   Spread the cooked broccoli and onion mixture evenly in the bottom of the prepared pie dish. Pour the egg and cheese mixture over the vegetables, making sure the broccoli is evenly distributed. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Bake the quiche
   Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown. The quiche is done when a knife inserted in the center comes out clean.
6. Serve
   Let the quiche cool for 5-10 minutes before slicing. Sprinkle with freshly chopped chives. Serve warm or at room temperature. The quiche can be stored in the refrigerator for up to 3 days and reheated as needed.