New Recipe for Broccoli/Cheese Custards

I'm really not too sure what to call these things. They're similar to the ricotta puddings I've been making, and the tofu puddings as well, but I'm not sure whether they're more puddings, custards, soufflés or casseroles. I guess I would just go with custard. I just finalized this new one today, and boy is it yum! Even Doug liked it.

Broccoli and Cheese Custard

12 ounces fresh broccoli
1 small onion, chopped
1-2 cloves garlic, minced or crushed
1 Tbsp Take Control (or butter or olive oil)
16 oz Farmer cheese (could use cottage cheese in a pinch)
1/2 cup shredded cheese (cheddar, jack, gorgonzola or Swiss)
6 extra large eggs
1/2 tsp mace
1/2 tsp freshly ground black pepper
Parmesan to taste
PAM to spray backing bowls

Preheat oven to 350 degrees for bake and 325 degrees for convection bake
2 cup Pyrex-type glass bowls, or 1/2 cup ramekins or custard bowls, sprayed with PAM

Steam broccoli for 4 minutes, until crisp/tender. Set aside to cool. Saute onion and garlic at low temperature in the Take Control until translucent and lightly browned. Meanwhile, mix farmer cheese, eggs, shredded cheese, mace, and pepper in a blender until thoroughly mixed. Add in sauteed onions and blend until smooth. In a food processor, process the broccoli into paste. Pour the cheese mixture and the broccoli into a mixing bowl and mix on slow speed until thoroughly blended. Pour mixture into prepared baking bowls and place in oven. After 12 minutes of baking, sprinkle tops with Parmesan cheese and return to baking. When done, let sit for 5 minutes at least before eating.

Cooking time:

Ramekins: 15 minutes convection baking, 15-17 minutes baking
2 cup bowls: 21 minutes convection baking, 22-25 minutes baking

If you're making these ahead of time, bake a few minutes less. Store in the refrigerator. When you reheat, do it for 2 1/2 minutes in a microwave for the 2 cup size, and about 40-50 seconds for the small size.

I made one small and 3 larger ones today. I find the large size is perfect for lunch, maybe with a small salad. The pyrex-type bowls come with plastic covers, so they store well and travel well, too. Reheating is a snap! The only problem I see with this is that you make a pretty big mess, but since you can make several meals at once on weekends when you have time, it's not really as much of a bother as it seems.