Little Man has always been a bit skeptical of broccoli (or any green thing that isn't a pea). So I was thrilled when he wolfed down a big helping of broccoli casserole and asked for more. The savory custard base works best on pre-cooked vegetables if they are crunchy but in a serious time crunch you could add a bit of water and cook for a few minutes longer.
Mix together:
* 1 cup whole milk
* 1/2 cup heavy cream
* 1 cup grated Parmigiano-Reggiano
* 2 large eggs
and pour over one bunch of broccoli (about 1.5 pounds).
Top with:
* 1 cup coarse fresh bread crumbs
* 1 tablespoon extra-virgin olive oil
Bake at 350°F until the custard sets, about 30 minutes.
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