Baked broccoli
Baked broccoli with yogurt, eggs and cheese belongs to the cozy family of weeknight casseroles. The florets get a light creamy coat and a golden top without heavy sauces. It is simple, fragrant and ready in the time it takes to set the table.
Ingredients:
- 0,50 kilograms broccoli
- 300 milliliters plain yogurt
- 200 grams gouda (grated)
- 4 pieces chicken egg
- 0,50 teaspoons nutmeg (ground)
- 30 grams butter
- 1 teaspoon garlic (granulated)
- 1 pinch salt
- 1 pinch black pepper (ground)
Nutrition values (per 100 g):
| Energy | 128 kcal 534 kJ | |
|---|---|---|
| Protein | 8,1 g | |
| Carbohydrates | 4,5 g | |
| - of which sugars | 2,3 g | |
| Fat | 9,0 g | |
| - saturated fat | 5,2 g | |
| - trans fat | 0,4 g | |
| - monounsaturated fat | 2,6 g | |
| - polyunsaturated fat | 0,6 g | |
| - cholesterol | 86,5 mg | |
| Fiber | 1,1 g | |
| Salt | 0,4 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Nutrition values (for the whole recipe):
| Energy | 1 589 kcal 6 644 kJ | |
|---|---|---|
| Protein | 100,7 g | |
| Carbohydrates | 56,5 g | |
| - of which sugars | 28,7 g | |
| Fat | 111,4 g | |
| - saturated fat | 64,3 g | |
| - trans fat | 4,4 g | |
| - monounsaturated fat | 32,2 g | |
| - polyunsaturated fat | 7,4 g | |
| - cholesterol | 1 077 mg | |
| Fiber | 13,7 g | |
| Salt | 5,34 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- We start by boiling water and adding salt.
- Place the broccoli, including the stalk, which we have divided into smaller pieces (we have separated the individual florets). The stalk can be cut into smaller pieces to cook more easily.
- Once the broccoli is semi-soft, drain it (it will soften further in the oven).
- Grate any hard cheese on a fine grater and mix it with the eggs and yogurt. Season the mixture with salt and pepper according to taste.
- In a baking dish, evenly spread the broccoli and pour over the mixture from the previous step.
- Season with grated nutmeg according to taste.
- Finally, add a few slices of butter and bake in a preheated oven at 200 °C (392 °F) for 20 minutes (the mixture on top will turn golden brown).
- You can serve immediately.
Why this method works:
Briefly blanched broccoli keeps its green color and a gentle bite. Yogurt and eggs create a soft custard that sets around the florets. A firm cheese melts into a savory blanket and browns into a thin crust. A hint of nutmeg flatters the dairy notes while garlic brings a quiet warmth.
Technique tips:
Salt the blanching water well so the broccoli is seasoned from the start. Two to three minutes are enough, then drain quickly. Use the stalk too. Trim the tough end and dice the rest, it will cook alongside the florets. Let the yogurt warm slightly so the custard does not split in the oven. Butter the dish and reserve part of the cheese for the top. Less liquid gives a firmer slice, more liquid leads to a creamier spoonable texture.
Variations and ideas:
Gouda is reliable, Emmental or mild cheddar work nicely. A small spoon of mustard in the yogurt adds a gentle tang. Fresh garlic can replace the dried one. Thyme, chives or parsley bring a bright herbal finish. Mix in a few cauliflower florets for a half and half bake. For a heartier version add diced ham or crisp bacon. A vegetarian finish loves a sprinkle of toasted seeds after baking.
Lighter or heartier spins:
Go lighter with Greek yogurt and a modest amount of cheese. Go richer with a splash of cream and a thicker top layer. For an easy gluten free crumble on top use only grated parmesan. For a gratin style finish scatter a thin layer of buttered breadcrumbs with herbs.
Serving and sides:
Serve as a main with a simple green salad and lemon. It also works as a side for roast chicken or baked salmon. A piece of crusty bread turns the bake into a full supper.
Storage and reheating:
Refrigerate leftovers in a lidded container. Reheat gently in the oven so the top stays crisp. A microwave is quick, yet dry heat gives the best texture.
Helpful answers:
- The cheese melts into the custard too much? Keep some for the final topping and bake on a higher rack.
- The mixture feels loose? Add one extra egg or reduce the yogurt slightly.
- The broccoli turns too soft? Shorten the blanching time and start baking uncovered so steam does not soften it further.
