Time 50m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Lightly spray or grease a 1.5 quart baking dish. Drain chopped broccoli well. Set aside. In a large bowl, lightly beat the egg. Add the soup, onion and mayonnaise. Whisk together well. Add the drained chopped broccoli and the cheese. Spoon mixture into prepared baking dish. Mix the bread crumbs with the melted butter, mixing well to make sure they are all coated with butter. Sprinkle buttered crumbs on top of casserole. Bake at 350 degrees F for 35-40 minutes or until casserole is bubbly. Serves 4.
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan. Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli. Bake 35 to 45 minutes or until knife inserted in center comes out clean. High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
Yield Serves 8 Number Of Ingredients 21 Steps:
Crust: Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead. Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes. Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60-75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool. Filling and assembly: Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar. Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75-90 minutes. Let quiche cool in pan before unmolding and slicing. Do Ahead Quiche can be baked 2 days ahead. Cover and chill.
Time 45m Yield 7 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish. Bake in preheated oven for 30 minutes.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish. Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.
Time 45m Yield 6-8 servings. Number Of Ingredients 7 Steps:
In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.
Time 1h Yield 8 , 8 serving(s) Number Of Ingredients 8 Steps:
Grease a 10" by 6" baking dish. Preheat oven to 325 degrees. In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling. Cover and cook 10 minutes;Drain;Set aside. Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth. Add onion and cook 1 minute Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat. Stir in cheese and broccoli until cheese melts slightly; stir in eggs. Pour into baking dish and bake 30 minutes or until firm to the touch.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.
