A delightful and easy-to-make dish featuring broccoli and cheese in a crustless quiche format.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the quiche.
Heat the olive oil in a nonstick skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the broccoli florets to the skillet and cook for another 2 minutes, stirring occasionally.
Cut the broccoli into small, even-sized florets for uniform cooking.
Spread the cooked broccoli mixture evenly in a greased 9-inch pie dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the milk, cheddar cheese, parsley, Dijon mustard, salt, pepper, nutmeg, and eggs until well combined.
Whisk thoroughly to ensure the spices are evenly distributed.
Pour the egg mixture over the broccoli in the pie dish. Sprinkle the Parmesan cheese evenly on top.
Tap the dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 40 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Check for doneness by gently shaking the dish; the center should be set.
Let the quiche cool for 5 minutes before slicing and serving.
Cooling allows the quiche to set, making it easier to slice neatly.
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