Ingredients
Scale
- ½ batch Foolproof Pie Dough (or 1 store-bought 9-inch pie crust)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, smashed and peeled
- 1 small shallot, thinly sliced
- 8 ounces broccoli florets (about 2 ½ cups)
- Pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons water
- 3 large eggs
- 1 ½ cups half-and-half
- ½ teaspoon fine sea salt
- 1 tablespoon Dijon mustard
- ¼ cup grated parmesan cheese
- ½ cup shredded cheddar or gruyere cheese
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pie crust by rolling and pressing it into a 9-inch pie plate, then blind bake for 15 minutes.
- Reduce oven temperature to 325°F (160°C).
- Sauté garlic and shallot in olive oil until tender, then add broccoli, red pepper flakes, salt, and pepper; cover until broccoli is tender.
- Blend eggs, half-and-half, and sea salt until frothy for custard.
- Assemble by brushing the crust with Dijon mustard, adding cooled broccoli mixture, cheeses, and pouring custard over.
- Bake for 55-60 minutes until the top is golden brown and custard is set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Blind baking is crucial for a crispy crust.
Cool completely before slicing for clean portions.
Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 9
- Cholesterol: 135