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Preheat your oven to 400°F. Generously butter a 9-inch glass or ceramic pie dish.
Frozen broccoli: Place the chopped broccoli in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
Fresh broccoli: Place the broccoli florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
In a large bowl, whisk the eggs, sour cream, kosher salt, black pepper, and garlic powder.
Stir in the broccoli, scallions, and cheese.
Transfer the mixture to the prepared pie dish. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.
Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.