The BEST Crustless Broccoli Quiche

I have been doing quiche all wrong for all these years.

Why doesn't my quiche taste creamy and dense like it does in France?

We know the real answer: French dairy (eggs, cheese, yogurt, butter) is just the best.....but what can I DO to up my quiche game?

I have found the answer:

It's heavy cream. Not 2% milk or even whole milk, it's cream.

Yes people, don't be afraid of it.

Milk makes quiche spongy, if you know what I mean.

Cream will change your quiche game forever.

We could all use some easy recipes these days, so I thought I would post this one.

It is totally adaptable to sauteed mushrooms, spinach or whatever you like....just follow the cheese and custard rules and you will be golden.

You ready?

Here it is:

1 bunch of broccoli, cut up into florets (I also use the stems), steamed in the microwave is so easy.....3 minutes in some water
1 small yellow onion, cut up
kosher salt & pepper (don't be stingy)
5 eggs
1 cup cream
1 tbsp of strong French mustard (I like Amora, but Grey Poupon is ok too)
1 cup of shredded cheese of your choice (I used cheddar and mozzarella)

Saute the onion in some olive oil until just wilted.

Spray a deep dish 9" pie dish with cooking spray and lay the steamed broccoli and cooked onion on the bottom.
Season liberally with kosher salt & pepper.

Next in goes the layer of shredded cheese.

Whisk up the 5 eggs with the mustard and HEAVY CREAM. Add in another pinch of salt.

Pour this mixture over the vegetables and cheese.

Bake for 30-35 minutes in a 350F oven.

The quiche will puff up like a souffle, then deflate.

Let rest 30 minutes, then devour.
Refrigerate leftovers and reheat in microwave the next day.

xo