You will feel like you are in a Boulangerie in Paris when you eat this. It’s so delicate and such a crowd pleaser!
 
Serves 6-8
 
2 Tbsp. Olive Oil or butter
½ cup chopped shallots 
10 oz. Broccoli florets or other vegetables cut into bite size pieces
1 tsp. salt, divided
6 large eggs
1 ¾ cups heavy cream
Pinch ground nutmeg
½ tsp cayenne pepper
5oz. (1 ½ cups) shredded Gruyere
 
Preheat oven 325 degrees. Grease a 9” deep dish pie plate with butter.
Put olive oil or 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 vegetables, 1/4 tsp. of the salt, and 1/3 cup water.  Increase the heat to medium stirring occasionally, and cook the vegetables until al dente and the water has evaporated, 3-4 minutes more and set aside.
In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ tsp. Salt and cayenne pepper.
Spread the vegetables and shallot mixture evenly over the bottom of the prepared pan or pie plate. Sprinkle the cheese over the top. Pour the egg custard over the cheese.
Bake about 1 hour or until the custard is set in the middle and the top is golden brown. 
Let cool about 10 minutes before serving.
 
Make Ahead and refrigerate: Warm up individual slices, or cover the entire quiche with foil and bake in preheat 325 oven about 30 minutes.
 
To freeze: Wrap cooled quiche tightly with foil and then with plastic wrap. Freeze up to 2 months. Let quiche thaw in refrigerator overnight before reheating.
 
 My favorite veggies: individually or in combination, broccoli, mushrooms, asparagus or spinach.