Crust-less Broccoli-mushroom Quiche with Green Chili Salsa

Ingredients:
5 button mushrooms, sliced
1 medium onion, diced
½ a head of broccoli in florets, blanched and chopped
6 large eggs plus 6 egg yolks
½ cup of milk
¼ cup of cream
½ cup of grated cheddar cheese
Salt and pepper to taste
Vegetable oil for greasing
For the salsa:
10 large green chili peppers
1 medium tomato, roughly diced
2 cloves of garlic
1 tablespoon of lemon juice
1 tablespoon of water
½ teaspoon of sugar
½ teaspoon of cumin powder

Directions:
Preheat your oven to 190 degrees Celsius. Brush a mini muffin pan with oil. Place a medium-sized pan on medium heat. Sautee the mushrooms and onions until soft. In a large bowl, whisk together the eggs, egg yolks, milk, cream, salt and pepper. Add the mushrooms, onions and broccoli and stir. Reserve some on the side for later. Transfer to a jug. In the muffin pan, place some cheddar cheese to line the bottoms. Pour the egg mixture until just below the rim then sprinkle on top the reserved vegetables and cheese. Bake for 15-20 minutes. They should puff up and turn a light shade of golden brown. Allow to cool for 5 minutes before turning them out of the pan.

For the salsa, roughly chop the green chilis, deseeding if you want to eliminate extra heat. In a food processor, combine the chopped chilis and tomatoes with the garlic. Add the water, cumin and lemon juice. Blend until desired consistency; I prefer mine on the chunkier side.