|Broccoli||1 1⁄2 Pound|
|Milk||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Tablespoon, chopped|
Preheat oven to 325°F.
Cook broccoli in a little water until tender.
Chop broccoli and drain well.
Use 2 cups for this recipe.
In a bowl, combine eggs, milk, salt and pepper.
Beat with a whisk until well blended.
Add broccoli and parsley and pour into buttered 1-quart mold or individual molds, filling them approximately two-thirds full.
Place molds in a pan of hot water which reaches halfway up the side of molds.
Bake in preheated oven for 25 to 45 minutes depending on the size of the molds.
When ready to serve, un-mold, if desired, and serve immediately.