Broccoli pudding

Today, I found some broccoli in the fridge that I had bought with the idea of making a side dish, but it ended up being the star of a quick bake. After getting home, I wanted something warm, simple, and not too time-consuming in the kitchen. In fact, my partner was the one who made the recipe; I just helped with the photos and the final portion. The recipe is very straightforward, with no complicated steps, and it works well for dinner or as a main course when you don't want to cook something elaborate.

Quick Info

Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking/baking time: 30-35 minutes (including blanching and baking)
Servings: 3-4
Difficulty: easy
Recipe type: savory pudding, main dish or side

Ingredients

- 1 medium broccoli (about 500 g raw)
- 250 g sour cream (cooking or regular)
- 2 eggs
- Butter for greasing the dish (10-15 g, as needed)
- 200 g telemea cheese
- Salt to taste
- Grated cheese (like Sofia or similar, 50-70 g, added at the end)

Preparation Method

1. Wash the broccoli and break it into florets. In a large pot, bring salted water to a boil. Once boiling, add the broccoli florets and blanch for 10-15 minutes. The idea is for them to be slightly tender but not falling apart.
2. Remove the broccoli with a slotted spoon and let it drain for a few minutes. Meanwhile, preheat the oven to a low temperature (about 160-170°C, but it doesn't have to be exact).
3. Grease a ceramic or glass baking dish with butter, including the edges. Arrange the drained broccoli florets as evenly as possible.
4. In a bowl, whisk the eggs with the sour cream and a pinch of salt. There's no need to overmix; just ensure it's well combined.
5. Pour the egg and sour cream mixture over the broccoli, trying to cover as much surface area as possible.
6. Grate the telemea cheese and sprinkle it evenly over the entire dish.
7. Place the dish in the oven and bake at low heat until the pudding sets and starts to take on a light golden color (about 20 minutes).
8. About 15 minutes before it's done (after roughly 20 minutes in the oven), remove the dish, sprinkle the grated cheese on top, then return it to the oven.
9. Take the dish out when everything is set and the cheese on top is melted and browned to your liking.

Why I Make This Recipe Often

I turn to this recipe whenever I need something quick that doesn't create much mess and doesn't require hard-to-find ingredients. Broccoli with cheese and eggs is filling, doesn't require many dishes, and is just as good the next day when reheated.

Tips and Variations

Tips

- Make sure to drain the broccoli well after blanching so that no water collects at the bottom of the dish.
- Use a shallow baking dish for more even cooking.
- If you have a convection oven, opt for the classic setting to avoid drying out the top too much.

Substitutions

- You can use any type of sour cream (if it's too runny, the pudding will turn out a bit softer).
- Telemea can be replaced with salty cheese or even cottage cheese, but the flavor will be different.
- If you don't have Sofia cheese, any cheese that melts easily will work.

Variations

- Add chopped herbs (parsley, dill) to the egg mixture if you have some on hand.
- For a heartier version, you can layer a few thin slices of blanched potato at the bottom of the dish.
- Other blanched vegetables, like cauliflower or zucchini, can also be added depending on what you have in the fridge.

Serving Ideas

- It can be served as a main dish with a simple salad on the side.
- It's also great as a side for roasted meat or fish.
- It keeps well for the next day, so it can be packed for lunch.

Frequently Asked Questions

1. Can I use frozen broccoli?
Yes, just thaw it and blanch it briefly so it doesn't get too soft.

2. If I don't have telemea, what can I substitute it with?
You can use salty cheese, feta, or even a mix of cottage cheese with a little salt, but the taste will be milder.

3. How thick should the layer of cheese on top be?
The telemea is added to taste, enough to cover the entire surface; it doesn't need to be a thick layer, or it will be too salty.

4. Can the pudding be frozen?
I do not recommend it, as the texture of the cheese and broccoli does not hold up well after thawing.

5. Can I add meat?
Yes, if you want, you can add small cubes of cooked chicken breast or ham among the broccoli florets.

Nutritional Values

The values are approximate, per serving (from 4):

- Calories: 230-270 kcal
- Protein: 12-15 g
- Fat: 18-20 g
- Carbohydrates: 5-8 g

The value depends on the type of cheese and sour cream used. If you use fattier options, the calories will increase.

Storage and Reheating

The pudding can be stored in the fridge, covered, for 2 days. It can be reheated in the microwave or in the oven at low temperature. I do not recommend freezing, as the broccoli and cheese do not retain their texture well after thawing.