This is a very easy version of the Jewish crustless quiche called kugel. It utilizes basic ingredients and easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.
1 tablespoon vegetable oil
1 onion, sliced
1 cup mayonnaise
3 tablespoons plain flour
salt and pepper to taste
1kg frozen chopped broccoli, thawed
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Preheat an oven to 190 degrees C. Grease a 23cm square baking dish.
Heat the vegetable oil in a frypan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
Beat eggs with mayonnaise, flour, salt and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
Bake in the preheated oven until broccoli is tender, about 90 minutes.