For the broccoli:

1. Wash your broccoli thoroughly and steam on the stovetop, or if pre-cut, cook according to package directions. The broccoli has to be cooked before adding to the quiche, otherwise, it will be hard and crunchy.
2. Chop the broccoli into small pieces, remove any large stems.
3. Preheat your oven to 375°F. Grease a 9” pie dish or 8×8 baking dish and set aside. 
4. In a mixing bowl, crack and whisk 6 eggs. 
5. Whisk in ½ cup whole milk, ¼ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon onion powder, and ¼ teaspoon black pepper. 
6. Stir in 1½ cups cooked, chopped broccoli and 1 cup shredded cheese. 
7. Transfer the quiche mixture to your greased baking dish. 
8. Bake for 28-35 minutes, watching for browning. The center should be set and won’t jiggle once fully cooked.
9. 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. 
10. Top with chives or green onions and flaky salt and enjoy!