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Now, we are going to line the bottom
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of the pie dish with cheese
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to provide a barrier between the liquid and the crust.
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Now a lot of people use grated cheese,
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but I found that if you cut it in little quarter inch cubes,
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it does a better job of keeping the crust from getting soggy.
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Now, we are going to saute the broccoli lightly in olive oil
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till it's just bright green.
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That keeps the flavor in.
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If you put it in raw, it's completely flavorless.
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I'm not saying we want the case totally dropped,
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but isn't there some way