After a long winter, as soon as the temperatures began to warm and the days became longer, my chickens started to lay once again. The girls went from laying two or three eggs a day up to ten eggs a day. Since my husband is away in Florida and I’m home alone, I end up with too many eggs to use up every day. Luckily, my daughter and her family live just down the street from us, so I can keep the family in fresh eggs.
I do love eggs, and eggs the same day that the chickens lay them are fantastic. In my attempt to use up my egg bounty, I have been baking cakes, making lots of egg salad sandwiches, and turning them into tasty frittatas or quiches. When I make this type of egg pie, I prefer crustless ones, which are very simple and much easier to make.
You can fold in many different cooked vegetables, meats, or cheeses into your quiche, depending on your taste. My teenage granddaughter is presently a vegetarian, so I skipped the addition of meat, but some crumbled cooked sausage or bacon would be delicious in this quiche as well.
- 2 Tablespoons Olive Oil, (Plus extra for greasing the pan)
- 1/4 Cup Cornmeal
- 1/2 Cup Chopped Onions
- 10 oz Broccoli Florets, Cut Into Bite-sized Pieces
- 1 Teaspoon Salt, Divided
- 1/2 Traspoon Ground Pepper
- 8 Large Eggs, At Room Temperature
- 1-3/4 Cups Heavy Cream
- 1-1/2 cups Grated Gruyère, Asiago, or Fontina Cheese
- Preheat the oven to 325°F degrees and set an oven rack in 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. Dump out any excess cornmeal.
- Melt the remaining oil in a large sauté pan over medium-low heat.
- Add the onions and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- Add the broccoli, 1/4 teaspoon of the 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, 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 the cheese over 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 slice into wedges and serve.