Alice's Impossible Broccoli-Cheese Pie

Despite the old-school impossible name, there is no flour or baking mix in this broccoli pie, which makes it a crustless, naturally low-carb and gluten-free bake. It is really a light vegetable quiche: a savory egg-and-cheese custard packed with tender broccoli.

The make-or-break step is moisture. After cooking the broccoli and onion, drain them really well and press out the water with paper towels. Otherwise the pie bakes up watery and will not set properly.

Beaten eggs and milk form the custard, enriched with nutty Swiss cheese and a little nutmeg, which is a classic, subtle partner for both eggs and greens. A few dashes of hot sauce wake it up.

A sprinkle of Parmesan on top browns as it bakes. Let the pie stand ten minutes after it comes out so the custard finishes setting and cuts into clean wedges.

Kitchen Tips

• Drain and press the cooked broccoli dry. Excess water is the number-one reason a crustless pie turns out soggy or refuses to set.
• Do not overbake. Pull it when the center is just set, since it firms further as it rests.
• Let it stand the full ten minutes before slicing for clean wedges.

Variations

• Swap the Swiss for cheddar, Gruyere or feta.
• Add cooked bacon, ham or sauteed mushrooms for a heartier, non-vegetarian pie.
• Use cauliflower or chopped spinach in place of, or alongside, the broccoli.