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6-8 servings


0 hours 15 mins


0 hours 55 mins


1 hours 10 mins
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5 Large Eggs

¾ cup of half & half, milk or 2 % milk

½ small yellow onion, finely chopped

½ head of broccoli, steamed and then chopped

8 Oz. Jarlsberg cheese, shredded or finely diced

¼ Tsp. salt

1/8 Tsp. fresh ground black pepper

Freshly grated nutmeg to taste

1 Pre-made pie crust (Homemade or store bought is fine. Pillsbury makes a piecrust that is already made, rolled up and ready to go. Find it in the refrigerated section of your grocery store)


1. Preheat oven to 350 degrees. Spray a 9-inch pie pan with cooking spray and roll out the crust to fit in the pan.
2. Mix the chopped broccoli, Jarlsberg cheese and onion and add to the prepared piecrust.
3. Mix the eggs, milk product of your choice and salt and pepper in a measuring cup. Pour over the cheese and vegetable mixture in the pie tin. Sprinkle with the freshly grated nutmeg.
4. Bake for 55-60 minutes until golden brown and the eggs are set in the middle. Let cool for 5 minutes before cutting and serving.

NOTE: When I’m going all out and want to impress, I make my own crust and use half and half. If I want to cut the calories, I’ve used Light Jarlsberg cheese and skim milk in the recipe. I’ve often cut the cheese to 4 ounces and have added more veggies. You can also turn this into a frittata by eliminating the crust completely. This is an old standby for me. I’ll make this using different cheese and veggies and then I can control how many calories and how much fat and or carbs I want to include. Play with this recipe….it is very forgiving and makes great lunches during the week.