Ingredients:

  • 1 tablespoon Unsalted Butter
  • 1/2 small Yellow Onion, finely diced
  • 10 oz Broccoli Florets, finely chopped (fresh or thawed and dried)
  • 1 clove Garlic, minced
  • Salt and Freshly Ground Black Pepper, to taste
  • 5 Large Eggs, room temperature
  • 1 cup Half-and-Half Cream (or whole milk)
  • 2 tablespoons All-Purpose Flour (acts as a binder)
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 6 oz Mature Cheddar Cheese, freshly grated

Instructions:

  1. Preparation and Preheat: Preheat the oven to 375°F (190°C). Generously grease a 9-inch deep-dish pie plate. Prepare the vegetables: If using fresh broccoli, lightly steam or blanch until tender-crisp. If using frozen, ensure it is completely thawed and pressed dry. Chop all broccoli finely.
  2. Sauté the Aromatics: Melt the butter in a frying pan over medium heat. Sauté the diced onion for 3-5 minutes until translucent. Add the chopped broccoli and minced garlic. Cook for another 2 minutes until any remaining moisture has evaporated. Season lightly with salt and pepper. Spread the sautéed vegetable mixture evenly across the bottom of the prepared pie plate.
  3. Mix the Custard: Whisk the eggs vigorously in a large mixing bowl until slightly frothy. Incorporate the Binder: Whisk in the all-purpose flour until absolutely smooth, ensuring there are no lumps. Add Dairy and Seasoning: Gradually whisk in the half-and-half (or milk), nutmeg, and 1/2 teaspoon of salt and pepper until fully combined and homogenous.
  4. Assemble and Bake: Stir three-quarters of the grated mature cheddar cheese into the egg custard mixture. Reserve the final quarter for the topping. Carefully pour the entire egg custard mixture over the vegetables in the pie plate. Sprinkle the remaining reserved cheddar cheese evenly over the top.
  5. Bake the quiche in the preheated oven for 40–50 minutes. The quiche is done when the edges are set and golden brown, and the center has a slight, soft jiggle. If the top browns too quickly, loosely tent with foil.
  6. Rest: Remove the quiche from the oven and let it cool on a rack for at least 10 minutes before slicing. This resting time is vital for the custard to fully set and hold its shape.