Keep a pot with water and salt to boil, and place your clean broccoli pieces into the water so that they are submerged completely. Place the timer to 3 minutes to blanch your broccoli and then take out to leave in cold running water or a bowl of ice water to stop the cooking process.
21.2 ounces Broccoli, 1 Teaspoon Salt, Water
Preheat oven to 350° Fahrenheit/ 180° Celsius.
In a mixing bowl combine the egg, cream, salt, black pepper, Italian seasoning, mustard paste and cheese to a well-combined sauce.
2 Eggs, 1¼ cup Table Cream, ½ Teaspoon Black Pepper Ground, 1 Teaspoon Salt, 1 Tablespoon Italian Seasoning, 1 Tablespoon Dijon Mustard, 1 cup Shredded Cheese
Place cooled broccoli pieces into a large casserole dish. Spread out so that they fit into the whole dish and that they are on a level.
Pour the cream sauce mixture all over the broccoli in the casserole dish.
Sprinkle olive oil over the dish.
1 Tablespoon Olive Oil
Bake the cheesy broccoli egg casserole at 350° Fahrenheit/ 180° Celsius for about 30 minutes or until it has a golden crust, it's cooked through and done.
Video
Notes
Use fresh or frozen broccoli. Fresh broccoli needs sot be blanched. Frozen broccoli needs to be thawed, but I don't blanch frozen broccoli. You can skip step 1, blanching, if you use frozen broccoli. Frozen broccoli is usually blanched before it is frozen to retain the vital vegetable enzymes.
You can substitute Italian seasoning with your favorite dried herb or herb blend such as oregano, Herb de Provence, Spaghetti Seasoning (yep that does the trick too) or even a Mediterranean multipurpose herb blend such as Zaatar.
The addition of Dijon Mustard is optional. It adds some interesting flavors and compliments the broccoli. Besides, mustard is an emulsifier, and it will help bind your sauce for the perfect bake.
You can use a good melting cheese that has flavor and that you enjoy. I like to use cheddar, raclette, Emmental, Gruyère, and occasionally some Parmesan. You can also mix two or three cheeses.