Ingredients

  • 1 lb fresh broccoli florets

  • 8 oz sliced mushrooms (button or cremini)

  • 4 large eggs

  • 1 cup heavy cream or half-and-half

  • 1/2 cup grated Parmesan or Gruyère cheese

  • 2 tablespoons butter

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme or oregano

  • Salt and black pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Vegetables: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish.

  2. Sauté: In a large skillet over medium heat, melt the butter. Add the diced onions and cook until softened. Stir in the sliced mushrooms and cook until they release their moisture and turn golden brown. Add the garlic and dried herbs, cooking for another minute until fragrant.

  3. Steam Broccoli: Lightly steam the broccoli florets for 3-4 minutes until bright green but still firm. Drain well.

  4. Mix the Custard: In a mixing bowl, whisk together the eggs, cream, half of the cheese, salt, and pepper.

  5. Assemble: Arrange the steamed broccoli and the sautéed mushroom mixture evenly in the prepared baking dish.

  6. Pour and Top: Pour the egg and cream mixture over the vegetables. Sprinkle the remaining cheese over the top.

  7. Bake: Place in the oven and bake for 25-30 minutes, or until the center is set and the top is lightly golden,

  8. Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.