Broccolini Pie

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Best Prepared The Night Before

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Equally enjoyable for  brunch or entree

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4 10 Oz. Pkgs. Frozen Chopped Broccoli
4 Tbs. Butter
1 Cup Chopped Onion
2 Clove Minced Garlic
6 Tbs. Butter
6 Tbs. Flour
3 Cups Milk
3 Tsp. Salt
1/2 Tsp. Pepper
3/4 Tsp. Nutmeg
12 Eggs
2 Cups Shredded Mozzarella Cheese
15 Thin Slices of Roma Tomato
1/2 Cup Sliced Black Olives
1 Cup Shredded Cheddar Cheese

Cook broccoli in microwave without adding the additional water.  Press out all moisture after it has cooled.  Use the cotton dish towel method and wring out moisture. 

In skillet heat 4 Tbs. butter and saute onion and garlic until golden.  Stir in broccoli and heat.  Set aside.

In large pot melt 6 Tbs. butter.  Stir in flour slowly.  Stir in milk slowly.  Stir over low heat until sauce bubbles and thickens.  Stir in salt, pepper, nutmeg, and broccoli mixture.  Beat eggs until blended.  Stir eggs and mozzarella cheese and add to mixture.  Pour into coated (use Pam) baking dish.  Bake in preheated oven at 350 degrees for approximately 45 minutes.  Allow to cool. 

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In the morning, prior to heating cut into 15 even squares and top each square with a thin slice of tomato, a sprinkle of black olives and a small amount of cheddar cheese.  I prepare this dish the day before and refrigerate. 

 Reheat at 350 degrees for approximately 30 minutes.  Do not over cook. Allow to cool 10 minutes.    

NOTE

This dish can also be made by pouring 1/2 of the ingredients into a basic pie crust and served.

If using a pie crust prepare and bake immediately. Do not refrigerate overnight or your crust will be mushy.