1-First: preheat your oven to 350°F and grease a 9-inch or 9.5-inch pie dish with some extra-virgin olive oil. In a large bowl, whisk together the 6 eggs, ½ cup milk, ½ teaspoon salt, and pepper to taste until everything blends smoothly.

2-Next: heat 1 tablespoon extra-virgin olive oil in a skillet over medium heat, add the 2 thinly sliced shallots and a pinch of salt, and cook for 4 to 5 minutes until they soften.

3-Then: add the 3 cups small broccoli florets and ¼ cup water, cooking and stirring for about 4 minutes until the water evaporates and the broccoli turns bright green but stays firm. Transfer the cooked vegetables to the pie dish in an even layer, sprinkle the 1 cup shredded Gruyere cheese on top, and pour in the egg mixture. Gently shake the pan to spread the eggs evenly and top with the 1 tablespoon fresh thyme leaves or chopped fresh chives before baking for 30 to 40 minutes until the eggs set and the edges turn golden brown.