Broccoli, Corn & Goat Cheese Crustless Pie - Lunch Break

Two years ago, I started posting my lunch dishes which resulted in my making better and more interesting lunches.  Since my hubby and I are both home, this summer, I am planning to add some recipes to the page of lunch dishes above.  This is my first choice.  It was originally meant for a dinner dish but I had forgotten, we had a wedding on Monday night and I had no need to cook.  A great dinner became a great lunch.

You could choose other vegetables in this dish such as spinach, red bell pepper or cauliflower.  You could add red pepper to any combination.  You could also flavor this with different spices.  I used basil because the original recipe called for it.  I can see it with oregano or parsley. Chives is a safe bet to be added at any time.  

I was looking for ways to use my goat cheese and found a recipe that intrigued me at Food 52.  I owe them for my inspiration.  I added broccoli to the corn.  I used sour cream instead of heavy cream.

Broccoli, Corn & Goat Cheese Crustless Pie

Ingredients: 

1 egg yolk

4 tablespoons sour cream

1 cup basil leaves, roughly chopped

10 ounces creamy fresh goat cheese

1 teaspoon lemon juice

1/2teaspoon salt

black pepper to taste

2 cups frozen corn, defrosted

1 1/2 cup frozen broccoli florets

4 tablespoons parmesan, finely grated

Method:

Preheat oven to 375° F.

Using a hand mixer, combine egg yolk, cream, basil, goat cheese, lemon juice and salt, and pepper. Beat until smooth.

By hand, fold in the corn kernels and broccoli so as not to crush them.

Spread corn and goat cheese mixture evenly into a pie plate sprayed with cooking oil.

Sprinkle parmesan evenly over the top. 

Bake for 30-40 minutes until puffed and golden.

Eat and enjoy.

Linked to Gluten Free Wednesdays    

Full Plate Thursday