For the broccoli:

1. Cook your broccoli, the broccoli will not cook thoroughly in the quiche and will otherwise have a hard and crunchy texture. 
2. Wash your broccoli thoroughly and steam on the stovetop, or if pre-cut, cook according to package instructions.
3. Chop the broccoli into small pieces, remove any large stems if desired. 

To make the quiche:

1. Preheat your oven to 375 degrees fahrenheit. Grease a 9” pie dish (I use glass) and set aside. 
2. In a mixing bowl, crack and whisk 6 eggs. 
3. Whisk in ½ cup whole milk, ¼ cup heavy cream, ½ teaspoon onion powder, and 1 teaspoon kosher salt. 
4. Stir in 1 ½ cups cooked, chopped broccoli and ¾ cup shredded sharp cheddar cheese. 
5. Transfer the quiche mixture to your greased pie dish. 
6. Bake for 28-35 minutes, watching for browning. There should be no jiggle in the center of the quiche and it will be a light golden color when it is fully cooked. 
7. Remove from the oven, let rest for at least 5 minutes. If you have sticking on the edge of the quiche, take a knife and run it around the edge of the dish. 
8. Top with chives and flaky salt (optional) and enjoy!