Ingredients (serves 4–6)
- 1 medium head of broccoli, cut into small florets (or ~3 cups)
- 1 medium onion, finely chopped
- 1–2 cloves garlic, minced (optional)
- 4 large eggs
- 1 cup milk (or half-and-half for creamier texture)
- 1 cup shredded cheese (cheddar, Swiss, or a mix)
- 2 tbsp olive oil or butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, adds warmth)
- 1/4 cup grated Parmesan (optional, for extra flavor)
Instructions
- Preheat oven:
Set oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish lightly with butter or oil. - Cook broccoli and onion:
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onions (and garlic, if using) until soft and translucent, about 5 minutes.
- Add broccoli florets and sauté for another 3–4 minutes until bright green but slightly tender. Remove from heat.
- Prepare egg mixture:
- In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
- Stir in shredded cheese (reserve a small handful for topping if desired).
- Combine and pour:
- Mix the cooked broccoli and onion into the egg mixture.
- Pour everything into the prepared baking dish. Sprinkle remaining cheese or Parmesan on top.
- Bake:
- Bake for 30–40 minutes, or until the pie is set in the center and lightly golden on top.
- You can check doneness by inserting a knife in the center; it should come out clean.
- Cool and serve:
- Let the pie cool for 5–10 minutes before slicing—it will firm up nicely.
- Serve warm as a breakfast, brunch, or light dinner with a side salad.
Tips for Success:
- You can add other veggies like bell peppers, mushrooms, or spinach for variety.
- For extra protein, add diced ham, cooked bacon, or sausage.
- If you like a firmer pie, reduce the milk slightly to ¾ cup.
If you want, I can also give a super creamy, almost “custard-like” version that melts in your mouth—perfect if you’re skipping the crust but don’t want it dry.