Instructions

• Preheat the oven to 180 °C (356 °F).
• Prepare the broccoli: if fresh, wash and cut into bite-sized florets; if frozen, keep as is. Bring a large pot of water to a boil and cook the broccoli for 5–7 minutes, until slightly tender. Drain thoroughly and shake off excess water; pat dry with kitchen paper if needed.
• Grease an ovenproof dish with the 1 tbsp olive oil.
• Spread the drained broccoli evenly in the greased dish.
• Sprinkle all 300 g of the cheese evenly over the broccoli.
• In a bowl, whisk together the 3 eggs, 200 ml yogurt or sour cream, and 1 tsp salt until smooth.
• Pour the egg–yogurt mixture evenly over the broccoli and cheese.
• Add the thyme: if using fresh, strip the leaves from the stems and scatter the handful of leaves over the top; if using dried, sprinkle 1 tsp dried thyme evenly.
• Bake in the preheated oven for 20–25 minutes, until the cheese has melted, the mixture is set, and the top is golden and lightly crisp.
• Remove from the oven and let rest for a few minutes before serving.