Baked in a pan, this egg, broccoli, and kashar cheese dish can be sliced once cooled and packed for lunch. The right ratio of milk to the egg mixture helps the bake hold together well enough to slice.
Boil the broccoli in boiling water for 4 minutes, then drain. Press it firmly with a clean towel to dry it thoroughly, and chop it.
Whisk the eggs with the milk, salt, and black pepper. Add the grated kashar cheese and chopped broccoli and mix.
Pour the mixture into a greased baking pan. Bake in an oven preheated to 180°C / 355°F for 30 minutes, until a knife inserted in the center comes out clean.
Let the pan cool for 10 minutes, then cut the bake into slices.
Dry the broccoli thoroughly after boiling, or the mixture will become watery and the bake will not slice cleanly. If you remove it from the oven too early, the center will collapse; keep baking until a knife inserted in the center comes out clean. Allergens: contains eggs and dairy (kashar cheese and milk).
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