Crustless Broccoli Quiche

Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.

Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.

In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.

Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.

Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.

Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 325°F oven until hot in the center, about 30 minutes. The cooled quiche may also be wrapped tightly in foil and frozen for up to 2 months. Let the quiche thaw in the refrigerator overnight before reheating.