Creamy Broccoli Almond Pie
"A sophisticated, crustless savory masterpiece that marries the earthy crunch of toasted almonds with a silky, nutrient-dense broccoli custard."
Instructions
Preheat the oven to 200°C (390°F). Lightly grease a medium baking dish and set aside.
Melt the butter in a skillet over medium heat. Add the chopped onion and grated garlic, sautéing for about 5 minutes until soft and lightly golden.
Add the chopped broccoli, salt, and black pepper. Reduce the heat and cook for another 5 minutes, stirring occasionally, until the broccoli softens slightly but retains its color.
In a mixing bowl, whisk the eggs with the cream until smooth. Season lightly with salt and a pinch of nutmeg.
Add the warm broccoli mixture to the egg custard, mixing gently. Fold in the chopped almonds until evenly distributed.
Pour the mixture into the prepared baking dish and smooth the surface.
Bake on the middle rack for about 30 minutes, or until the center is just set and the top is lightly golden. Let rest for 5–10 minutes before slicing and serving.