Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)

Cooking spray or oil for pie dish.

 salt

1 package (10 ounces) frozen broccoli florets

6 large eggs

1/2 cup half-and-half or milk ( I use Milk)

1/4 teaspoon ground pepper

1/8 teaspoon ground garlic powder

3/4- 1 cup shredded cheddar cheese 

1. Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 

 ** I serve with a salad**