Crustless Broccoli Quiche

Adapted from Once upon a Chef

Ingredients

• 2 Tablespoons butter
• 1/2 onions chopped
• 10 ounces broccoli florets, chopped
• 1 teaspoon salt
• 6 large eggs
• 1 3/4 cups heavy cream
• Pinch ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups (about 5 ounces) shredded Gruyere or Cheddar Cheese

Instructions:

1. Preheat oven to 350 degrees.  Spray a 9 inch pie plate.
2. Melt butter in a saute pan over medium low heat.  (I used PAM instead of the butter)
3. Saute the onions until soft and translucent.  Add the broccoli, 1/4 teaspoon salt, and 1/3 cup of water.  Increase heat to medium and cook until broccoli is al dente and water has evaporated. Set aside.
4. In a large bowl, whisk the eggs with the cream, nutmeg, remaining salt and cayenne pepper.
5. Spread the broccoli and onions evenly over the bottom of the prepared pie plate.  Sprinkle the cheese over the top.  Pour the egg mixture over the cheese.
6. Bake for 45 - 60 minutes until the custard is set and the top is golden brown.  

Notes:

• I used fresh broccoli but frozen will work if it is thawed.