Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Broccoli bunch |
⅔ cup | Onion; chopped |
¼ cup | Water |
4 \N | Eggs; slightly beaten |
1¼ cup | Milk |
4 \N | To 6 drops Hot Sauce |
½ teaspoon | Salt |
⅛ teaspoon | Ground pepper; fresh |
⅛ teaspoon | Ground nutmeg |
1 tablespoon | Fresh parsley; minced |
⅔ cup | Swiss cheese; fresh\\shredded |
⅓ cup | Parmesan cheese; grated |
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices.
Combine broccoli, onion, and ¼ cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels.
Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes.
YIELD: One 10-inch pie.
Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie