on 04 September 2020 by Droobi
Serving for 6 people
Preparation time 30 minutes
Olive oil spray or olive oil
2 tablespoons olive oil
1 small red onion, halved and thinly sliced
2 cups broccoli (about 1 stalk), florets finely chopped and stem thinly sliced
1 teaspoon kosher salt (divided use) (or half as much table salt)
4 large eggs
2 cups half and half (or 1 cup each whole milk and cream or 2 cups whole milk)
1 tablespoon grainy mustard (or Dijon)
The grated zest of ½ lemon
¼ teaspoon dried thyme
Freshly ground black pepper
114g sharp cheddar, grated (just barely 2 cups)
Heat the oven to 400 and grease a deep pie plate with olive oil spray (or olive oil and a paper towel).
Heat the oil in a pan over medium heat and sauté the onion until it’s tender and getting a little brown at the edges, around 10 minutes. Add the broccoli and ¼ teaspoon of the salt and sauté, stirring occasionally, until the broccoli is browning and crisp-tender—another 8 minutes or so. The broccoli will cook more in the oven, but it needs to be most of the way done at this stage. Leave it in the pan to cool a bit while you prepare the custard.
Whisk together the eggs, half and half, remaining ¾ teaspoon salt, mustard, lemon zest, thyme, and black pepper. Stir in the grated cheese.
Tip the broccoli mixture into the pie plate and spread it out a bit. Pour the custard over it. Put the pie plate into the oven and bake for 35 to 45 minutes, until the custard is golden. Serve warm, room temperature, or cold, with a crisp green salad.