Ingredients
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2 cups bite-size broccoli florets
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1 tablespoon extra-virgin olive oil
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1 cup cherry tomatoes
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6 large eggs
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1 cup shredded Gruyère cheese, divided
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½ cup grated Parmesan cheese
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½ cup half-and-half
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1 teaspoon chopped fresh thyme
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⅛ teaspoon salt
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1 (15-ounce) can no-salt-added great Northern beans, rinsed
Directions
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Preheat oven to 425°F. Coat a 9-inch glass pie pan with cooking spray.
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Toss 2 cups broccoli and 1 tablespoon oil on a large rimmed baking sheet until coated; arrange in an even layer, spaced at least 1 inch apart. Roast for 8 minutes, then carefully add 1 cup tomatoes in a single layer. Roast until the broccoli is tender and lightly charred and the tomatoes have started to burst, 6 to 8 minutes. Reduce oven temperature to 375°F.
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Meanwhile, whisk 6 eggs, ½ cup Gruyère, ½ cup Parmesan, ½ cup half-and-half, 1 teaspoon thyme and ⅛ teaspoon salt in a large bowl until combined. Fold in the rinsed beans and the roasted broccoli mixture. Transfer to the prepared pie pan.
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Sprinkle with the remaining ½ cup Gruyère. Bake until set and the edges are golden brown, 25 to 30 minutes. Let stand for 10 minutes before slicing.
