I have a number of chickens here in Florida, including many different breeds. We give our eggs to neighbors, friends and even some regulars who frequent my husband’s Bicyclette Cookshop restaurant.
I love eggs and eggs the same day the hens lay them are amazing. In my attempt to use up my egg abundance, I’ve been baking pies, making lots of egg salad sandwiches, and turning them into tasty omelettes or quiches. When I make this type of egg tart I prefer the crustless ones, which are very simple and much easier to make.
You can incorporate many different cooked vegetables, meats, or cheeses into your quiche, depending on your tastes. My teenage niece is currently vegetarian, so I skipped adding meat, but a little cooked sausage or crumbled bacon would be delicious in this quiche, too.
Enjoy your meal!
Debora Mele
Ingredients
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2 tablespoons olive oil (plus extra for greasing the pan)
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1/4 cup cornmeal
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1/2 cup chopped onions
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10 ounces broccoli florets, cut into small pieces
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1 teaspoon salt, divided
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1/2 tablespoon ground pepper
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8 large eggs, at room temperature
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1-3/4 cups heavy cream
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1 1/2 cups grated Gruyere, Asiago, or Fontina cheese
Instructions
- Preheat the oven to 180°C and place an oven rack in the middle position.
- Grease a 9-inch deep cake pan with oil.
- Add cornmeal to dish and roll to coat. Shake off excess cornmeal.
- Melt the remaining oil in a large skillet over medium-low heat.
- Add the onions and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- Add broccoli, 1/4 teaspoon salt, and 1/3 cup water.
- Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, another 3 to 4 minutes.
- Set aside.
- In a large bowl, beat the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and pepper.
- Spread the broccoli and shallots evenly in the bottom of the prepared pan.
- Sprinkle cheese on top.
- Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden.
- Leave to cool for about 10 minutes, then cut into wedges and serve.
