1. Preheat your oven to 375°F (190°C).

2. If using homemade crust, roll it out and fit into a 9-inch pie dish. Prick the bottom with a fork.

3. Blind bake the crust for 10 minutes with pie weights. Remove weights and bake for another 5 minutes until lightly golden.

4. Blanch broccoli florets in boiling water for 2 minutes. Drain and immediately plunge into ice water to stop the cooking.

5. Sauté diced onions and garlic in butter until translucent. Let vegetables cool slightly.

6. In a bowl, whisk together eggs, milk, and heavy cream. Add salt, pepper, and nutmeg. Stir in fresh thyme if using.

7. Layer half the grated cheese on the bottom of the pre-baked crust.

8. Add the broccoli and sautéed onion mixture over the cheese.

9. Pour in the egg custard mixture evenly over the vegetables and cheese.

10. Top with the remaining cheddar cheese.

11. Bake for 35–40 minutes, or until the quiche is slightly puffed and golden brown. The center should be set but still slightly jiggly.

12. Let the quiche rest for 10–15 minutes before slicing and serving.