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Garden Recipes


Breakfast & Brunches

yum.. smells good!


Prep Time:

Cook Time:

20 Minutes

50 Minutes


8 Servings



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!

Recipe Card No.


Credits: Image credits acknowledged Creative Common  license where known


   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

Garden Recipe
Garden Recipe
Garden Recipe


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.


Note - CAUTION the heated mixtures and cooking pans will be super HOT, please take care.



Recipe courtesy of Yankee's B&B and Inn Directory at The Old Farmer’s Almanac.


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