2 cups cooked broccoli chopped into bite-sized pieces (steam the broccoli until barely tender, about 5-8 minutes, steam it longer for a softer texture)
¾ cup cheddar cheese (I use sharp cheddar)
1½ cups milk or light cream (I use ½ and ½)
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 350 degrees. Butter a 1½ quart dish, put the chopped broccoli into it, and sprinkle with the cheese.
2. Beat the eggs lightly and stir in the cream, salt, and pepper. Stir into the broccoli-cheese mixture.
3. Put the baking dish in a shallow pan with hot water halfway up its sides. Bake for 45-60 minutes, or until the custard is set.