Crustless broccoli quiche

When I was a Freshman in High School, President Bush proclaimed that he didn't like Broccoli.  Broccoli farmers, in a show of solidarity, instantly protested by dumping 20,000 pounds of broccoli on the White House lawn.  It is widely believed that this led to him not being reelected as President just a few short years later.  If he had only known about this recipe, he would have never said those fateful words and the world would be a much different place.  Behold, the power of Broccoli!
Ingredients
  • ​Broccoli Florets (about 10-12 oz) or enough to fill the bottom of the bakeware
  • 1/2 cup chopped onions or shallots
  • six eggs
  • 1 3/4 cup heavy cream
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • 1 1/2 cups of shredded Gruyere cheese
  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1/2 tsp salt
  • 1/3 cup water
​
  • Preheat oven to 325
Directions
  1. Melt the butter in a large pan over medium heat.  
  2. Add the onions (or shallots) and cook them until they are translucent.  
  3. Add the broccoli, about 1/4 tsp salt and 1/3 cup of water.
  4. Cook until the broccoli is a little softer and all the water has evaporated.  Then set it aside
  5. In a large bowl, mix together the eggs, cream, nutmeg, 1/2 tsp salt, and cayenne pepper.
  6. Grease a pie dish with some butter or baking spray.
  7. Add the broccoli and onions (or shallots) to the bottom of your pie dish and spread it out until its all even.
  8. Sprinkle the cheese over the broccoli mixture.  
  9. Pour the egg and cream mixture over the top of the cheese.
  10. Bake in the oven for about an hour or until it is set and the top is golden brown.  
  11. Let it cool for about 8-10 minutes, then cut, serve, and enjoy!