1. Preheat oven to 180°C (350°F). 

2. Arrange half of the broccoli, ham, and cheese in the bottom of pie shell. 

3. Whisk together eggs, milk, nutmeg, salt, and pepper; pour into pie shell. 

4. Top with remaining broccoli, ham and cheese. Bake quiche until eggs are set, 40 to 45 minutes. Let stand for 10 minutes before cutting. 

Chef’s secret:

To blanch broccoli florets, plunge into boiling water for 2 minutes. Cool in cold running water; drain well and blot dry with paper towels.