Preheat your oven to 350° and spray a 9-inch pie plate or quiche pan.

Add 1 to 2 teaspoons olive oil, onions and broccoli with a pinch of kosher salt to a 10-inch skillet and heat on medium to medium-low. Stir and cook 8 to 10 minutes or until tender.

Add mushrooms, break up any larger pieces and cook 3 to 4 minutes. Next add the garlic and thyme, stir and cook 1 minute. Remove and let cool.

Meanwhile, whisk eggs, salt and pepper. Add in cheese and ham and use a rubber spatula to stir and combine.

Once the broccoli mixture has cooled (can be warm, just not hot) add it to the egg mixture, stirring to combine.

Pour the mixture into your prepared pan and place the pan on a rimmed baking sheet and slide onto the middle rack of your oven to bake for 40 minutes or until set. Rotate the dish halfway through baking. Doing this will ensure even baking and browning.

Allow the baked quiche to rest for at least two 5 minutes before slicing and serving.