This was an excellent dish for Easter - almost a crustless quiche. I made it the night before and reheated it just fine.
8 c. chopped fresh broccoli
1 c. finely chopped onion
3/4 c. butter (1 1/2 sticks), cubed
12 eggs
2 c. heavy whipping cream
2 c. (8 oz.) shredded cheddar cheese - divided
2 tsp. salt
1 tsp. pepper
In a large skillet over medium heat, sauce broccoli and onion in butter until crisp tender - set aside. In a large bowl, whisk the eggs, cream and 1 3/4 c. of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3 quart baking dish; set in a large pan filled with 1 inch of hot water. (Add less and add more if needed - it will spill over more than you expect!)
Bake, uncovered, at a 350 for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.
12-16 servings.
8 c. chopped fresh broccoli
1 c. finely chopped onion
3/4 c. butter (1 1/2 sticks), cubed
12 eggs
2 c. heavy whipping cream
2 c. (8 oz.) shredded cheddar cheese - divided
2 tsp. salt
1 tsp. pepper
In a large skillet over medium heat, sauce broccoli and onion in butter until crisp tender - set aside. In a large bowl, whisk the eggs, cream and 1 3/4 c. of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3 quart baking dish; set in a large pan filled with 1 inch of hot water. (Add less and add more if needed - it will spill over more than you expect!)
Bake, uncovered, at a 350 for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.
12-16 servings.
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