Broccoli Torta

Broccoli Torta

Broccoli Torta Recipe

I love making quiche, so easy and so delicious. It’s even easier to make torta. Torta is a Spanish influenced dish and tt is just a quiche without a crust. Mine is kind of thinner than normal, I decided to use a cheesecake pan that leaked and some of the egg leaked out. So glad I had put it on a cookie sheet or I would still be cleaning my oven.

Serve this in slices or cut into squares as an appetizer. A dash of red pepper flakes would be good in this also or even a couple splashes of tabasco. I sometimes use tabasco as a spice without going for the heat, you would be surprised how a few splashes will change the complexity of a dish without adding heat. I use it in my broccoli soup and chicken salad both for instance.

I also don’t rinse my broccoli here with cold water to stop the cooking. Because the only thing I am doing is setting the color it really doesn’t cook very much with the method I use. You are also putting it right back on the heat after draining so I don’t see a reason for it. I also think that the hot water drains off better than the cold, don’t ask me why. To me it just appears to be drier this way. Funny how we get some things in our mind isn’t it?

broccoli torta recipe

Broccoli Torta

Broccoli Torta

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Broccoli Torta is made with fresh broccoli in a smooth egg custard.

Ingredients

    For the broccoli
  • 1 large bunch broccoli (1 1/2 lbs.) – florets cut in 1 1/2” pieces
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup shallots - chopped finely
  • 1/4 teaspoon sea salt
  • For the torta
  • 1/3 cup flour
  • 1 1/4 cups milk
  • 3/4 cup heavy cream
  • 8 extra large eggs – lightly beaten
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 1/4 cup freshly grated Parmesan
  • 8 oz. gruyere and cheddar - mixed – grated
  • 9" non-stick spring-form pan – lightly buttered and floured

Instructions

  1. Cut the broccoli into bite size florets. Chop up the tender parts of the stem into pieces.
  2. Bring to a boil a large pot of boiling salted water. Dump all of the broccoli into the pot and bring back to a boil. Remove from heat and put into a strainer. Drain well.
  3. Preheat oven to 375 degrees.
  4. Heat the oil in a large frying pan. Add the shallots. Add the broccoli and stir until coated with the oil. Add salt. Remove from heat.
  5. Mix together the flour, eggs, cream and milk with a whisk. Add the salt, pepper and cheeses.
  6. Butter and flour a spring form pan. Place pan on a cookie sheet. Put the broccoli mixture in pan making sure it is evenly distributed. Add the custard mixture.
  7. Bake for about an hour or until center is set. It will be lightly browned and puffy in the center when set.
  8. Serve right away or at room temperature.
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Comments

    • Mary Ellen says

      I sure don’t know why not. When I make Quiche I don’t use any flour in it all. Let me know if you try it, I’d be interested in hearing.

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