12
Submitted by Sackville
"I enjoyed this comforting dish with a baked chicken breast and a salad but it would also be good with some nice bread."
photo by DianaEatingRichly 
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
2-4
Advertisem*nt
ingredients
- 1 cup broccoli floret
- 1 sweet pepper, chopped
- 2 tablespoons butter
- 2 eggs
- 3⁄4 cup milk
- 1 cup cheddar cheese, grated
- 1 slice thick bread
Advertisem*nt
directions
- Preheat oven to 350°F.
- Put broccoli and pepper into a saucepan, add 3/4 cup water and most of butter.
- Simmer for 5 minutes or until broccoli is just tender.
- Use remaining butter to grease a casserole dish.
- Whisk the eggs and milk in the casserole dish and mix in 3/4 of the cheese.
- Season with salt and pepper to taste.
- Stir in broccoli and peppers with 1 spoonful of its cooking juice.
- Blitz the bread to make crumbs and then mix crumbs with remaining cheese.
- Sprinkle over the top.
- Bake for around 20 minutes or until the dish has set and the top is golden.
Advertisem*nt
Reviews
-
Friedel, this is such a beautiful dish when made with red bell pepper! It is so pretty that it could easily be used to brighten up a holiday dinner table! We enjoyed this very much tonight, as I usually simply steam our broccoli. What a delightful change of pace! I used regular bread crumbs to mix with the cheese for the topping. Thank you so much, Friedel for posting this wonderful recipe!
Bev I Am
-
UPDATE: I've made this twice now and realized that it's better to use a smaller, deeper dish, and to bake it longer. I ended up doing about 35-40 minutes. It got much creamier and more like a gratin by cooking it that way. Original Review: I used Panko as well, 1/2 cup. It was good. Kind of like a breakfast casserole more than a gratin though.
DianaEatingRichly
-
This recipe is delicious. I replaced the butter with some margarine and just sprayed the pan. I also ommited the salt and it still tasted great with the cheddar cheese. I also just used bread crumbs (2 Tbps) instead of a piece of bread. Next time I am going to double the broccoli and be sure to bake it an extra 15 minutes to get it really firm (it won't dry it out).
Rae-Rae
-
We had this as a side dish the other night and my family really enjoyed it. The only changes I made were to add some fresh basil, oregano and thyme in the recipe. I also mixed Panko bread crumbs in with the cheese for the topping as I thought it would just be easier. I did use sweet red peppers just for the "color" factor and because that is what I had on hand. Thank you so much for posting as this is a welcome change to ordinary steamed broccoli.
Suzanne
-
This was really good! I was looking for something to make for dinner and all I had was vegetables. This hit the spot. I toasted up some garlic bread to serve with it. I must have used a little too much of the cooking water because I ended up having to bake it for 10 minutes longer than it called for. Although be careful not to bake this too long or your milk will start to break down and turn to liquid. It was still very good though.
Jodi Marie in Chica
see 7 more reviews
Advertisem*nt
Tweaks
-
I used Panko as well, 1/2 cup.
DianaEatingRichly
-
Doubled broccoli, omitted bread. It was okay but I will not measure anything if I make again; this is a much better CONCEPT than a written-in-stone "recipe."
Spikeygrrl
-
This recipe is delicious. I replaced the butter with some margarine and just sprayed the pan. I also ommited the salt and it still tasted great with the cheddar cheese. I also just used bread crumbs (2 Tbps) instead of a piece of bread. Next time I am going to double the broccoli and be sure to bake it an extra 15 minutes to get it really firm (it won't dry it out).
Rae-Rae
RECIPE SUBMITTED BY
Sackville
London
- 104 Followers
- 687 Recipes
- 35 Tweaks
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband.<img src="http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif">
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
20 Vegetables You Think You Hate
20 photos
Low Carb Cauliflower Au Gratin
by Parrotlady24
Low Carb Salmon Au Gratin
by Melissa Spangler
30 Kosher Meat Dinner Ideas
View All Recipes
