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Broccoli and Mushroom Bake With Speck (smoked meat)

  The other day, I went overboard with my broccoli purchase at the grocery store. My husband is not a fan of broccoli on its own but will eat it in a quiche or the classic broccoli soup. As I looked at what we needed to use in the fridge, broccoli, mushrooms, shredded cheese, and ricotta were at the top of the list. The alternative would be to feed the veggies to our goats. So, I came up with the idea to use them together and knew the flavors would blend well. The eggs used in the dish became the binder. We also had on hand a special type of meat very similar to bacon, called Speck, in many European cultures. You could easily substitute American bacon or ham in this recipe. Speck is a skin-on deboned type of ham that is cold-smoked. It is first dried and matured in a moist, controlled environment. Robert approved of the dish, which was very tasty, and I was happy to have used what we had on hand. I will definitely make this dish again. Jump To Recipe Ingredients 1 Head of brocco

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