Cheesy Crustless Quiche with Broccoli and Ham

Ingredients

• Vegetable oil spray, for the pan
• 1 medium stalk broccoli, stem and crown
• 5 ounces ham steak, cubed
• 1 1/2 cups grated cheddar
• 2 large eggs
• 3 large egg yolks
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. Set an oven rack in the middle position and heat the oven to 375 degrees F. Coat a 9-inch round ceramic baking dish or pie pan with vegetable oil spray, and keep a baking sheet nearby. Bring a large saucepan of salted water to a boil. Trim a thin piece from the base of the broccoli stem, then peel the stem with a vegetable peeler. Cut the stem into bite-size pieces about 1/2 inch thick, and cut the crown into small florets.
2. Add the broccoli to the boiling water and cook for 4 to 5 minutes, until tender. Drain it well, then scatter the broccoli across the bottom of the prepared baking dish.
3. Scatter the ham cubes over the broccoli. Set aside 1/2 cup of the cheese for the top, then sprinkle the rest of the cheese over the broccoli.
4. In a medium bowl, whisk together the eggs and egg yolks. Add the cream, salt, and pepper, and whisk until smooth. Pour the custard over the filling in the baking dish, then finish with the reserved cheese.
5. Place the baking dish on the baking sheet and transfer it to the oven. Lower the oven temperature to 350ºF. Bake for 30 minutes, until the surface is golden and the center rises but still has a slight wobble.
6. Move the baking dish to a wire rack and cool for at least 30 minutes before slicing into wedges. Serve the quiche warm or at room temperature.