Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Blanch or steam the broccoli florets until tender-crisp (about 3 minutes). Drain thoroughly and pat dry to remove as much excess moisture as possible.
- Melt butter in a medium non-stick skillet. Gently sauté the chopped onion until translucent (about 5 minutes). Remove from heat and let cool slightly.
- In the prepared pie dish, evenly scatter the dried broccoli, sautéed onions, and half of the shredded cheddar cheese. Season lightly with salt and pepper.
- In a mixing bowl, vigorously whisk together the eggs, milk, Dijon mustard, and nutmeg until just combined and slightly frothy. Season the custard mix well with salt and pepper.
- Slowly pour the egg mixture over the broccoli and cheese in the pie dish. Gently shake the dish to ensure the custard settles evenly around the fillings.
- Sprinkle the remaining half of the cheddar evenly over the top.
- Bake for 40–45 minutes, or until the edges are set and the centre has only a very slight wobble when gently nudged. (The internal temperature should register 165°F/74°C).
- Let the quiche cool on a wire rack for at least 15 minutes before slicing. Garnish with fresh parsley before serving.