When I was young, I really loved peas.
According to my mother, I would eat my peas by wrapping a pinky finger around one at a time, locking it in place, then shoveling it into my mouth.
Unless, that is, I was offered pureed peas. Then I’d smear them all over my face.
But I digress.
For a long time, peas were the only vegetable I enjoyed eating. I even turned my nose up at carrots, every kid’s favorite healthy snack.
But broccoli was in an entire league of its own. Just the smell alone triggered “But Mooooomuuh, I’m not hungry!” excuses.
That is, until my mom began disguising the green under the gold.
Oh yes. She knew the way to her cheese-loving daughter’s heart.
There’s something special about the broccoli-cheese duo. Not only is it a classic flavor combination, but for me it invokes nostalgia and comfort; memories of 6pm weeknight meals prepared with love.
I’ve tried to replicate mom’s recipe for Broccoli-Cheese Casserole over the years with limited success. The main problem: the consistency of the broccoli is never quite right; it’s either too crunchy or too mushy.
So when I was offered the opportunity to sample a bag of Green Giant Steamers vegetables as part of the Foodbuzz Tastemakers Program, I immediately jumped on board!
Tender crisp broccoli? Yes please!
I wanted to create a dish that could stand alone as a main meal, so instead of following my mom’s recipe, which consists solely of cheese, broccoli and one beaten egg, I created a Broccoli-Cheese Casserole reminiscent of a creamy quiche. Except without the crust.
And super cheesy, just the way it should be.
prepared with lots of love
1 12-ounce bag Green Giant Steamers broccoli florets
1/3 cup finely chopped onion
1 t. garlic paste or a good dash of garlic powder
1 cup Egg Beaters (I prefer the organic variety) OR 6 large eggs
3/2 cup evaporated milk OR 3/4 cup half-and-half*
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
1/4 t. salt
6 ounces extra-sharp Cheddar, grated
1/4 cup grated Parmesan
1. Preheat oven to 375-degrees.
2. Prepare broccoli according to package directions. Cut off stems and pat dry with paper towels, making sure to remove excess moisture. Chop into small pieces.
3. Meanwhile, saute onion in a little bit of olive oil until slightly browned.
4. Whisk together garlic paste, eggs, evaporated milk, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth. Stir in most of the cheese, setting aside about 1/4 cup for the topping.
5. Arrange broccoli in an 8 x 8 or 9 x 9 baking dish and top with sauteed onion.
6. Pour filling into an 8 x8 or 9 x9 casserole dish and add broccoli, then sprinkle with remaining cheddar cheese and Parmesan.
7. Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 10 minutes.
Serve quiche warm or at room temperature.
*Using half-and-half will yield a richer, yet dare I say, even more delicious casserole. If you’re looking for a slightly indulgent treat, go with half-and-half; if you’re looking for a light satisfying meal, use the evaporated milk.*
This meal is one of my go-to recipes uring hectic holiday season, as it can be made ahead an stored in the refrigerator up to a day ahead. AND, it’s a classic crowd pleaser.
Oh, and speaking of classics…
Chanel Peridot nail laquer.
Sparkly gold, with a glimmer of green.
Love it. And like Broccoli-Cheddar Casserole, it’s a classic perfect for the holiday season.
HUGS TO YOU ALL! <3
Were you a veggie-eater when you were young? What’s your current favorite/least favorite vegetable?
What are you wearing on your nails right now?
Disclaimer: I received a coupon for Green Giant Steamers as part of the Foodbuzz Tastemakers Program. As always, all reviews and opinions are my own.