Sandy Robbins, The Columbus Dispatch
Serves 4 (I doubled this recipe and used a 9 X 13
pan)
1 Tablespoon olive oil
¼ Cup minced red onion
3 Cups coarsely chopped broccoli
3 Large eggs
1 Cup of milk (do not use skim)
2 Tablespoons chopped fresh dill
1 Teaspoon grated lemon zest
½ Teaspoon kosher salt (I used regular salt)
Freshly ground black pepper to taste
1 Cup crumbled feta cheese
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Preheat oven to 350 degrees. Butter a
9-inch pie plate.
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Heat the oil in a heavy medium skillet over
medium heat.
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Add the onion and sauté until just tender
(about 5 minutes).
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Add the broccoli and ¼ cup water. Bring
to a boil.
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Cover skillet and steam until broccoli is
crisp tender (about 3 to 4 minutes).
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Drain well. Transfer to prepared pie
plate.
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Whisk eggs, milk, dill, lemon zest, salt and
pepper in a medium bowl.
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Pour over broccoli.
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Sprinkle with the feta cheese.
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