Ingredients:
- ½ cup chopped broccoli
- 1 tbsp olive oil
- 4 large corn tortillas (or wheat-free version)
- 4 eggs
- 5/6 cup milk of choice
- 1/3 cup Cheddar cheese, grated
- ½ cup honey-roast ham, chopped (I’ve also used shredded chicken, sliced spicy sausage, and small nitrite-free pepperonis)
- handful fresh chives, chopped
- Preheat the oven to 350°F (175°C).
- Prep the broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and set aside to cool slightly.
- Grease your pan: Use 1 teaspoon of olive oil to grease a greased 8-inch (20 cm) wide pie dish (about 3 inches / 7.5 cm deep).
- Prep the tortillas: Brush the remaining olive oil over all the tortillas. Cut 2 of the tortillas in half.
- Layer the tortillas: Place a whole tortilla in the bottom of the pie dish. Overlap the tortilla halves around the edge, reaching up to the rim. Top with the remaining whole tortilla.
- Whisk the egg mixture: In a large jug, whisk together the eggs and milk. Add salt and pepper to taste.
- Assemble the pie: Scatter the shredded cheese, cooked broccoli, and chopped ham over the tortilla base. Pour the egg mixture over the filling and sprinkle with chopped chives.
- Bake and serve: Bake the pie for 50-55 minutes, or until cooked through and golden brown. Let the pie cool in the dish for 10 minutes before removing it and cutting it into wedges to serve.
Enjoy this warm and comforting pie!