M. Elena Navedo, MS1
You really can add whatever you want to this! My mom doesn’t prebake the crust, but if you want the crust to be crispy throughout then it’s probably a good idea. Just follow the instructions on the packet. Eggs can be hard to come by during social distancing, so maybe save this for a time you really want to splurge!
Servings: 6
Ingredients
1 pre-made pie crust
1 head of broccoli
1 lb of shredded cheddar cheese
1/2 of 1 yellow onion
1/4 of 1 red pepper, diced
3 cloves of garlic, minced
3 tbsp of olive oil
1 tbsp of flour
Salt and pepper to taste
9 eggs
Optional:
Black olives chopped, bacon bits, mushrooms, boiled potato chunks, etc.
Directions
Preheat the oven to 350F.
In a pie dish, sprinkle flour then unroll the pre-made pie crust into the dish. Finish the edges of the crust as desired.
In a pan over medium heat place 2 tbsp of olive oil. When hot, saute the garlic, onions, and peppers until soft and slightly carmelized. Set aside.
Cut broccoli into florettes and arrange in pie dish around the edge with stalks facing inward.
In separate bowl, beat 9 eggs. Stir in the sauteed garlic, onions, and peppers.
Fold in 1/2 of the shredded cheese into the egg mixture.
Pour egg mixture into pie crust, being careful to coat the broccoli florettes in the egg mixture.
Pour remaining shredded cheese to cover the egg mixture. Garnish with olives. Can top with smoked paprika, salt, and pepper.
Bake for 45 minutes until center of dish rises. Let rest 15 minutes before serving. Can be served warm or cold.
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