Broccoli and Cheddar Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, pressing it firmly into the bottom and sides. Prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment, then bake for 5 more minutes until lightly golden.
2. Cook the vegetables
   While the crust is baking, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add broccoli florets and cook for 3-4 minutes until bright green and slightly softened. Season with salt, pepper, and dried thyme. Remove from heat and let cool slightly.
3. Prepare the custard
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the grated nutmeg, salt, and pepper. Set aside.
4. Assemble the quiche
   Sprinkle half the grated cheddar cheese over the bottom of the partially baked crust. Spread the broccoli and onion mixture evenly over the cheese. Pour the custard mixture over the vegetables, then top with the remaining cheese.
5. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, until the center is just set and the top is golden brown. The quiche should be slightly wobbly in the center but not liquid. If the crust edges brown too quickly, cover them with foil.
6. Rest and serve
   Allow the quiche to cool for at least 15 minutes before slicing. This helps the custard to set fully and makes for cleaner slices. Serve warm or at room temperature with a simple green salad on the side.