Breakfast Quiche

Ingredients:

• 6 large eggs
• ½ cup milk
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 1 tablespoon avocado oil or olive oil, plus extra for greasing the dish
• 2 small shallots, thinly sliced (about ⅔ cup)
• 2½ cups small broccoli florets (about 6 ounces)
• ⅓ cup water
• ¾ cup shredded white cheddar cheese 
• 1 tablespoon chopped fresh parsley or chives

Instructions:

1. Preheat the oven to 350°F and lightly grease a 9-inch pie dish with avocado or olive oil.
2. In a large bowl, whisk together the eggs, almond milk, sea salt, and a few grinds of black pepper until fully combined.
3. Heat the oil in a large skillet over medium heat. Add the shallots and a pinch of salt. Cook, stirring occasionally, for 3 to 4 minutes, until softened. Add the broccoli and water, then cover and steam for 3 to 4 minutes. Remove the lid and cook until the water evaporates and the broccoli is bright green and tender-crisp.
4. Transfer the sautéed vegetables to the prepared pie dish and spread them evenly. Sprinkle the shredded cheddar cheese over the vegetables. Pour the egg mixture on top, tilting the dish gently to distribute it evenly.
5. Sprinkle the parsley or chives over the top. Bake for 30 to 35 minutes, or until the eggs are set and lightly golden on the edges.
6. Let the egg bake cool for a few minutes before slicing and serving.