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Garden Recipes
About the Recipe
A hearty heart warming Autumn delight. The beautiful taste and crunch of fresh broccoli, the creamy egg folds, with flavor of sharp cheddar in a flake pastry shell. Small or large slices, you decide? Enjoy!
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
1 bunch broccoli
4 eggs
1-1/4 cups milk
2 cups grated Vermont cheddar cheese
1/2 cup grated Romano cheese
3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 unbaked pie shell




Preparation
Step 1
Preheat oven to 500°F (260C) degrees.
Step 2
Trim bottom of broccoli. Cut stems into slices and microwave in covered dish until soft but still bright green, about 4 minutes.
Step 3
Chop in food processor. Repeat with florets, but microwave about 3 minutes.
Step 4
Whisk eggs in large bowl; add milk. In another large bowl, toss cheeses, flour, herbs, and spices. Pour egg-milk mixture over cheeses and stir. Add broccoli. Pour filling into unbaked pie shell.
Step 5
Place on bottom rack of oven and bake 10 minutes. Reduce oven temperature to 350°F (175°C) degrees and bake 40 minutes longer. Let stand 10 minutes before cutting.
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Note - CAUTION the heated mixtures and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Yankee's B&B and Inn Directory at The Old Farmer’s Almanac.
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