Name: Cheese and Broccoli Fingers
Prep time: 10 min
Cook time: 45 min
Ingredients: 500g broccoli florets (approx. 2 heads, trimmed); 5 eggs; 300ml thickened cream; ½ cup self-raising flour; ½ cup spring onions (approx. 3), thinly sliced; 1 cup grated tasty cheese; ¾ cup finely grated Parmesan; Salt and pepper to taste; Rocket leaves & tomato chutney, to serve

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Cheese and Broccoli Fingers

Credit

Whisk Media Group

Credit

Whisk Media Group

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Preheat oven to 180C (fan forced). Grease and line a 16cm x 26cm x 4cm (base measurement) slice pan with baking paper.
Cook broccoli into 2cm florets and trim off stems. Boil broccoli for 1 minute or until just tender. Drain and rinse under cold water.
Whisk eggs and cream together in a large mixing bowl. Stir in flour, spring onions and season. Stir through broccoli pieces.
Add ¾ cup of the tasty cheese and ⅔ cup of the Parmesan. Stir until well combined and season with pepper. Carefully pour mixture into prepared pan and spread evenly. Sprinkle with remaining tasty and Parmesan cheese. Bake for 35 minutes or until golden and set.
Allow to cool for 30 minutes. Cut slice into wedges or fingers and serve warm or at room temperature sprinkled with rocket, served with chutney.

Tips & Hints:

Brain-building goodness! Eggs are one of the richest food sources of choline, an important nutrient for a baby’s brain and nervous system development during pregnancy.
Store broccoli fingers in a sealed container in the refrigerator for up to 3 days.
Alternatively, cut into portion sizes, wrap in baking paper and place inside labelled zip lock bags. Freeze for 1 month. Defrost in the refrigerator overnight. Reheat in air fryer, microwave, oven or use a sandwich press!
Substitute broccoli with cauliflower, zucchini or cooked sweet potato.
Sweet potato alternative: 1. Preheat oven to 200C. 2. Cut around 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 25 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.
Pumpkin alternative: 1. Preheat oven to 200C. 2. Cut an 800g piece (approx.) pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 35 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.

Preheat oven to 180C (fan forced). Grease and line a 16cm x 26cm x 4cm (base measurement) slice pan with baking paper.
Cook broccoli into 2cm florets and trim off stems. Boil broccoli for 1 minute or until just tender. Drain and rinse under cold water.
Whisk eggs and cream together in a large mixing bowl. Stir in flour, spring onions and season. Stir through broccoli pieces.
Add ¾ cup of the tasty cheese and ⅔ cup of the Parmesan. Stir until well combined and season with pepper. Carefully pour mixture into prepared pan and spread evenly. Sprinkle with remaining tasty and Parmesan cheese. Bake for 35 minutes or until golden and set.
Allow to cool for 30 minutes. Cut slice into wedges or fingers and serve warm or at room temperature sprinkled with rocket, served with chutney.

Tips & Hints:

Brain-building goodness! Eggs are one of the richest food sources of choline, an important nutrient for a baby’s brain and nervous system development during pregnancy.
Store broccoli fingers in a sealed container in the refrigerator for up to 3 days.
Alternatively, cut into portion sizes, wrap in baking paper and place inside labelled zip lock bags. Freeze for 1 month. Defrost in the refrigerator overnight. Reheat in air fryer, microwave, oven or use a sandwich press!
Substitute broccoli with cauliflower, zucchini or cooked sweet potato.
Sweet potato alternative: 1. Preheat oven to 200C. 2. Cut around 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 25 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.
Pumpkin alternative: 1. Preheat oven to 200C. 2. Cut an 800g piece (approx.) pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 35 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.

Preheat oven to 180C (fan forced). Grease and line a 16cm x 26cm x 4cm (base measurement) slice pan with baking paper.
Cook broccoli into 2cm florets and trim off stems. Boil broccoli for 1 minute or until just tender. Drain and rinse under cold water.
Whisk eggs and cream together in a large mixing bowl. Stir in flour, spring onions and season. Stir through broccoli pieces.
Add ¾ cup of the tasty cheese and ⅔ cup of the Parmesan. Stir until well combined and season with pepper. Carefully pour mixture into prepared pan and spread evenly. Sprinkle with remaining tasty and Parmesan cheese. Bake for 35 minutes or until golden and set.
Allow to cool for 30 minutes. Cut slice into wedges or fingers and serve warm or at room temperature sprinkled with rocket, served with chutney.

Tips & Hints:

Brain-building goodness! Eggs are one of the richest food sources of choline, an important nutrient for a baby’s brain and nervous system development during pregnancy.
Store broccoli fingers in a sealed container in the refrigerator for up to 3 days.
Alternatively, cut into portion sizes, wrap in baking paper and place inside labelled zip lock bags. Freeze for 1 month. Defrost in the refrigerator overnight. Reheat in air fryer, microwave, oven or use a sandwich press!
Substitute broccoli with cauliflower, zucchini or cooked sweet potato.
Sweet potato alternative: 1. Preheat oven to 200C. 2. Cut around 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 25 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.
Pumpkin alternative: 1. Preheat oven to 200C. 2. Cut an 800g piece (approx.) pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 35 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.

Nutrition Information

Per adult serving (265g inc rocket and chutney)

Energy: 1925kJ

Calories: 460kcal

Protein: 23g

Fat Total: 34g

Fat Saturated: 20g

Carbs: 14g

Sugars: 5g

Fibre: 4g

Sodium: 630mg

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Nicole

7 Apr 2018, 4:48 pm

Great recipe - Loved this recipe thank you

+ 54 star only ratings in addition to the reviews above

Slices Australian Quiches, Frittata and Tarts Brunch Lunch Appetiser Snacks Vegetarian Veggie Smugglers Kid Friendly Finger Food High Protein Rocket Parmesan Eggs Cream Flour Chutney & Relish Cheese Onions Broccoli

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Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Preheat oven to 180C (fan forced). Grease and line a 16cm x 26cm x 4cm (base measurement) slice pan with baking paper.
Cook broccoli into 2cm florets and trim off stems. Boil broccoli for 1 minute or until just tender. Drain and rinse under cold water.
Whisk eggs and cream together in a large mixing bowl. Stir in flour, spring onions and season. Stir through broccoli pieces.
Add ¾ cup of the tasty cheese and ⅔ cup of the Parmesan. Stir until well combined and season with pepper. Carefully pour mixture into prepared pan and spread evenly. Sprinkle with remaining tasty and Parmesan cheese. Bake for 35 minutes or until golden and set.
Allow to cool for 30 minutes. Cut slice into wedges or fingers and serve warm or at room temperature sprinkled with rocket, served with chutney.

Tips & Hints:

Brain-building goodness! Eggs are one of the richest food sources of choline, an important nutrient for a baby’s brain and nervous system development during pregnancy.
Store broccoli fingers in a sealed container in the refrigerator for up to 3 days.
Alternatively, cut into portion sizes, wrap in baking paper and place inside labelled zip lock bags. Freeze for 1 month. Defrost in the refrigerator overnight. Reheat in air fryer, microwave, oven or use a sandwich press!
Substitute broccoli with cauliflower, zucchini or cooked sweet potato.
Sweet potato alternative: 1. Preheat oven to 200C. 2. Cut around 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 25 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.
Pumpkin alternative: 1. Preheat oven to 200C. 2. Cut an 800g piece (approx.) pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. 3. Roast for 35 minutes or until tender. 4. Allow cubes to cool before adding to egg mixture and bake as above.

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