Preheat oven to 425°F/220°C/Gas Mark 7. Line small baking sheet with parchment or a silicone mat.
Chop broccoli and onion and place on backing sheet. Drizzle with a little olive oil, toss to coat, season with salt and pepper and bake for about 20 minutes or until slightly browned and tender, but not cooked all the way through.
Lower heat to 375°F/190°C/Gas Mark 5.
Whisk together the eggs, cream, dijon mustard, salt and white pepper. I also toss in any of the little green bits left on the cutting board from chopping the broccoli, but that purely optional.
Grease or spray tart pan, pie pan or casserole dish with oil to keep quiche from sticking.
Layer the broccoli and onions in the pan.
Layer the chopped ham on top, then pour the egg mixture over that.
Place the shredded cheese of choice on top for the final layer and bake at 375°F/190°C/Gas Mark 5 for 35-40 minutes or until puffed, set, slightly browned and the center doesn’t jiggle. Check by inserting a knife into the center. Eggs should not be wet.