Broccoli Crust Quiche

Steps

1. Place a rack in the center of your oven and preheat to 425°F. Generously coat a 9-inch regular pie dish (not deep dish) with nonstick spray.

2. Steam the broccoli until very tender according to the package directions. Once cool enough to handle, drain whatever moisture you can out of the bag, then pour into the prepared pie dish. With paper towel or a clean kitchen towel, further dry the broccoli.

3. Drizzle the broccoli with the oil and sprinkle with 1/4 cup of the Parmesan. Toss to coat. With the bottom of a drinking glass or small mason jar, gently smash the broccoli. Use your fingers and a fork to press it into an even layer on the bottom and sides of the dish to create a "crust." Sprinkle the remaining 1/4 cup Parmesan evenly all over the top and sides (use a small spoon or your fingers to get it along the sides).

4. Bake the crust for 20 minutes, then tent the edges of the crust with foil or a pie crust shield. Return to the oven and continue baking 10 minutes more, until the broccoli is dark along the topmost edges and the broccoli in the center of the dish is golden and beginning to crisp slightly. Reduce the oven temperature to 375°F and let the crust cool for about 10 minutes.

5. Make the filling: In a mixing bowl, beat together the eggs, milk, salt, pepper, onion powder, nutmeg, and mustard.

6. Scatter the ham and cheddar evenly over the crust. Pour in the eggs. Tent the sides of the dish once more, then bake the quiche until the center is set, about 30 minutes more. To see if the quiche done, insert a butter knife in the center to take a peek. It will be dark golden on top and puffed in the center (it will settle as it rests). Sprinkle with the fresh chives. Let cool 10 minutes, then slice and serve.