I’ve quite a few chickens right here in Florida together with many alternative breeds. We give our eggs to neighbors, associates, and even some common prospects that frequent my husband’s restaurant Bicyclette Cookshop.
I do love eggs, and eggs the identical day that the chickens lay them are unbelievable. In my try to make use of up my egg bounty, I’ve been baking desserts, making a lot of egg salad sandwiches, and turning them into tasty frittatas or quiches. Once I make the sort of egg pie, I want crustless ones, that are quite simple and far simpler to make.
You possibly can fold in many alternative cooked greens, meats, or cheeses into your quiche, relying in your style. My teenage granddaughter is presently a vegetarian, so I skipped the addition of meat, however some crumbled cooked sausage or bacon can be scrumptious on this quiche as effectively.
Buon Appetito!
Deborah Mele
Elements
- 2 Tablespoons Olive Oil, (Plus additional for greasing the pan)
- 1/4 Cup Cornmeal
- 1/2 Cup Chopped Onions
- 10 oz Broccoli Florets, Lower Into Chunk-sized Items
- 1 Teaspoon Salt, Divided
- 1/2 Traspoon Floor Pepper
- 8 Giant Eggs, At Room Temperature
- 1-3/4 Cups Heavy Cream
- 1-1/2 cups Grated Gruyère, Asiago, or Fontina Cheese
Directions
- Preheat the oven to 325°F levels and set an oven rack within the center place.
- Grease a 9-inch deep dish pie plate with oil.
- Add the cornmeal to the dish and roll it round to coat. Dump out any extra cornmeal.
- Soften the remaining oil in a big sauté pan over medium-low warmth.
- Add the onions and cook dinner, stirring sometimes, till smooth and translucent, about 4 minutes.
- Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water.
- Improve the warmth to medium and cook dinner, stirring sometimes, till the broccoli is al dente and the water has evaporated, 3-4 minutes extra.
- Put aside.
- In a big bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and pepper.
- Unfold the broccoli and shallots evenly over the underside of the ready pie plate.
- Sprinkle the cheese over high.
- Pour the egg combination over the cheese.
- Bake for about an hour, or till the custard is ready and the highest is golden brown.
- Let cool for about 10 minutes, then slice into wedges and serve.
