Broccoli Florets, cut in half or quartered depending on size
200g/7oz Bone-in-Ham, chopped
1 Small Onion, sliced
100g/3.5oz Cheddar Cheese, shredded
3/4 Cup Elmlea Double Cream (Heavy Cream)
1/4 Teaspoon Ground Nutmeg
Salt & Pepper
In a little olive oil and teaspoon butter cook the onion and broccoli. When the onions are softened, stir in the ham and remove from heat. Transfer 3/4 of the filling to a 28cm butter greased pie dish.
Beat the eggs, cream, nutmeg, salt and pepper together and stir in the cheddar cheese. Pour over the filling and with a fork just slightly move the veggies to make sure the egg mixture went through. Scatter the remaining broccoli, ham and onions on top and bake in oven 180C/350F for approximately 45 minutes to 1 hour or until set and slightly browned on top.