Combine the milk and cream in a saucepan, season with salt and pepper and bring to the boil over a high heat. Remove from the heat, allow to cool for a few minutes then add the cheese and eggs and whisk well. Spoon the mixture into individual ramekin dishes, filling only to half way to allow for a good rise. Place in a roasting tin and pour boiling water into the roasting tin, filling half way up the sides of the ramekins.
Bake in the preheated oven for 30 to 40 minutes until risen and golden brown.
Meanwhile, prepare the broccoli pate. Bring a saucepan of lightly salted water to the boil and add the broccoli; cook until tender. Drain then transfer to a frying pan, pour in a tablespoon olive oil and 1 clove crushed garlic and cook and stir over a high heat to brown. Blend to a puree and set aside.
In a separate saucepan combine the oil, chilli and olives and cook and stir over a medium heat for several minutes, allowing the oil to become infused with the flavours. Allow to cool then pass through a sieve.
Serve the souffle with broccoli pate spread on warm toasted croutons and drizzled with flavoured oil.