I have several chickens here in Florida with many different breeds. We give our eggs to neighbors, friends, and even some regular customers who frequent my husband’s restaurant, Bicycle Cook Shop.
I love eggs, and eggs the same day the hens lay are fantastic. In my effort to use up my egg bounty, I’ve been baking cakes, making lots of egg salad sandwiches, and turning them into delicious frittatas or quiches. When I make these types of egg pies, I prefer crustless ones, which are very simple and easy to make.
You can add many different cooked vegetables, meats or cheeses to your quiche depending on your taste. My teenage granddaughter is currently vegetarian, so I stopped adding meat, but some crumbled cooked sausage or bacon would also be delicious in this catch.
Bon appetit!
Deborah Miles
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 onion
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10 ounces broccoli florets, cut into bite-size pieces.
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1 teaspoon salt, divided
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1/2 teaspoon ground black 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 Fontana cheese
Instructions
- Preheat the oven to 325°F and set the oven rack to the middle position.
- Grease a 9-inch deep dish pie plate with oil.
- Add the cornmeal to the dish and roll it around to coat. Discard any excess cornmeal.
- Melt the remaining oil in a large sauté pan over medium heat.
- Add onion 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 tender and the water has evaporated, 3-4 minutes more.
- Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate.
- 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 brown.
- Let cool for about 10 minutes, then cut into wedges and serve.