Broccoli Quiche with Monterry Jack and Cheddar

Serves 4-6

Ingredients
1/2 cup of diced onion
1 tsp olive oil
1 generous cup of broccoli florets
3 large eggs
1 cup heavy cream
1/2 cup whole milk
pinch of freshly ground nutmeg
salt and pepper to taste
1/3 cup shredded Monterrey Jack cheese
1/3 cup shredded Cheddar Cheese
1 frozen, 9-inch deep-dish pie crust, thawed

Method
1. Pull the pie crust out of the freezer to let it thaw and preheat your oven to 400˚F.
2. Heat olive oil in a small frying pan and sautée onions gently until starting to brown, about 8 minutes.
3. Pick over the broccoli florets and trim to them to ensure that they are small enough and of uniform size. Bring a small amount of water to boil in a small saucepan and add the broccoli florets. Boil/steam for 2 minutes tops. Remove from heat, drain water and set aside.
4. Beat together the eggs, cream, milk, salt, pepper and nutmeg. Leave on counter during the rest of the preparation to allow it to come to room temperature.
5. Prick the bottom of the pie crust to prevent air bubbles from forming. Bake crust for 11-15 minutes or until golden brown. Remove from oven and allow to cool.
6. Change oven temperature to 375˚F. Spread cheeses evenly along the bottom of the pie crust. Distribute broccoli florets and cooked onions evenly over the cheese. Pour milk and egg mixture on top. Season with a bit more salt and pepper. Place on a baking sheet and bake for 35 - 40 minutes. Allow to cool a bit before serving. I actually turned off my oven a few minutes early and allowed the quiche to sit in the cooling oven for awhile, which kept it warm and cooking without overdoing it.