Broccoli Custard Recipes

CRUSTLESS BROCCOLI QUICHE

Steps:

• 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 butter.
• Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ 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 ¾ teaspoon salt, and cayenne pepper.
• Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère 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.
• Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
• Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

BAKED BROCCOLI CUSTARDS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

BROCCOLI CUSTARD

Steps:

• Preheat oven to 300 degrees F.
• Blanch the broccoli flowerets in lightly salted water ( drain, shock, and dry on paper towels) to remove excess water. Bake the blanched flowerets 5-6 minutes at 300 degrees to give you a less wet finished product.
• (*Note that you can also steam the broccoli or microwave as well.)
• In a saucepan heat the oil, sweat the onions and garlic until aromatic,
• Add the milk /cream mixture and bring up to about 180 degrees, just below a boil
• In a separate pan create your roux.
• Whisk in your roux and cook for 10 minutes approximately.
• Whisk in the wine and nutmeg.
• Transfer the milk mixture into a mixing bowl and allow to cool 20-30 minutes.
• Whisk in the eggs one at a time; fold in the broccoli.
• Pour the mixture in a greased oven proof pan and bake for 20-25 minutes until mixture doesn't move when shaken lightly.
• If you like top with shredded parmesan and bread crumbs for extra texture and flavor

CHICKEN & BROCCOLI LASAGNA RECIPE

Steps:

• Melt butter in a small saucepan over a low heat.
• Stir in flour over a low heat until the mixture is smooth (approx 2 minutes).
• Stir in milk and whisk mixture over a medium heat until smooth (approx 4 minutes).
• Stir in chicken broth/ stock.
• In a bowl, beat the eggs.
• Gradually whisk the eggs into the mixture.
• Let the custard stand off the heat.
• Stir in the cheese.
• Season with salt, pepper, and nutmeg.
• Preheat oven to 350 degrees F (or approximately 180 degrees C).
• Melt 2 tablespoons of butter in a large skillet.
• Stir in onion and garlic then saute for 1 minute.
• Add chicken and saute over medium heat until cooked through, turning frequently.
• Stir in broccoli and carrot.
• Cook - covered - over a medium heat until vegetables are just tender (approx 5 minutes).
• Add parsley, salt and pepper, to taste.
• Scoop ½ cup of parmesan custard into a 9 x 12 inch (approximately 20 x 30cm) baking dish.
• Top with a layer of instant lasagna noodles/ sheets.
• Scoop about half the chicken and brocolli mixture over the noodles.
• Add ½ cup of parmesan custard to the top of the chicken and broccoli mixture.
• Add a layer of one-third of the mozzarella.
• Sprinkle with 1 tablespoon of the parmesan.
• Arrange a second layer of slightly overlapping lasagna noodles on top.
• Scoop on the remaining chicken and broccoli mixture.
• Add half of the remaining mozzarella plus 1 tablespoon of the grated parmesan.
• Scoop on ½ cup of the parmesan custard.
• Top with the remaining lasagna noodles/ sheets.
• Arrange the remaining lasagna noodles on top.
• Sprinkle the last of the mozzarella on top and carefully pour the last of the parmesan custard over the top.
• Sprinkle with the remainder of the grated parmesan.
• Bake at 350 degrees F (or approximately 180 degrees C) until the top is browned and bubbly (approx 50 minutes).
• Allow lasagna to stand for at least 10 minutes before cutting and serving.

BROCCOLI CUSTARD

Steps:

• steam or boil broccoli until tender, yet crispy.
• Drain and then dry broccoli with paper towels.
• Coarsely chop and place in a buttered 1 1/2 quart baking dish.
• Scatter cheese on top of broccoli.
• Mix the eggs, milk, butter, and seasonings together in a medium bowl.
• Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.

BROCCOLI CUSTARD

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.
• Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.
• Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.
• Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.
• Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.
• Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.
• Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.
• Bake in the preheated oven until custard is set, about 30 minutes.
• Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.
• Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.
• Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets.

BROCCOLI CHEESE CUSTARD

Steps:

• * Cook broccoli in a small amount of boiling salted water until barely tender. Drain and put in a buttered shallow baking dish. * Beat eggs with milk, stir in cheese, salt and pepper. * Pour mixture over broccoli. Set baking dish in a pan with about an inch of hot water. * Bake at 350° for 25 to 30 minutes, or until firm. * Sprinkle with paprika.