This quick dairy-free broccoli kugel is a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), the casserole utilizes basic ingredients and is easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (sliced)
- eggs: 4 piece
- mayonnaise: 1 cup
- all-purpose flour: 3 Tbsp
- salt and pepper: (to taste)
- bags frozen chopped broccoli: 2 piece (16 ounce, thawed)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
-
Heat vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
-
Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
-
Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
-
Bake in the preheated oven until broccoli is tender, about 90 minutes.
