"This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try." — PHLYGRL
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fresh broccoli, chopped
shredded Cheddar cheese
fresh mushrooms, sliced
I've made this a few times and it's a family favorite. It tastes sooo good. I modified the recipe only slightly. For the crust I used 1/4 tsp. salt instead of 1/2 tsp. I thought it was too salty. Also for the filling, I substituted light cream for the half-and-half, and added a dash of pepper.
For the most part we enjoyed this. The crust is very good - I will use that again with other quiches.
I have been making this exact recipe for years. I only looked it up because I had lost it. You can change this up in lots of ways by adding different spices and cheeses, vegetables and meats like ham, proscuitto or prepared bacon. As another reviewer said, it needs a bit more salt when made without any of the meats I listed above. Overall, this is a family favorite. I recommend that you increase the ingredients for the crust by about 20% or so to make sure you have enough to fully cover the sides and the bottom of your pie plate.
Excellent base recipe. I made a few modifications and this came out superb! First off, instead of steaming the broccoli in a steamer, I added it to a saute pan with a little bit of water (maybe a 1/2 cup) a tablespoon of butter and some minced garlic. When I sauteed the mushrooms, I added a little bit of fresh spinach (about 2 cups/handfuls). I also added a few pinches of Marjoram, Basil, Thyme, and parsley paste (in substitute for fresh parsley). Instead of putting the dry mustard in the dough, I added it to the cream mixture since I bought a pre-made crust. When it came time to add the egg, I added one extra to equal four. Turned out fantastic! One of the best recipes I've used from this site in a while! Enjoy
This was good and my husband liked it. I didn't have chedder, substituted colby-jack instead. The crust didn't taste real cheesy but very rich. I cooked the onions in the microwave to reduce dirty dishes. I did not add mushrooms -my husband dislikes- but added the last of some turkey bacon. I also added 2% milk instead of cream which was fine. Could have used a touch more salt or seasoning in the eggs. I will make this again, though.
This was a yummy way to use the broccoli from my garden and the eggs from my sister's chickens! I do agree, however, that the crust seemed salty -- I will reduce it by half the next time I make it. But overall, it was really good and different from just a plain old quiche.
Absolutely delicious and for the underweight of us, provides a nice, fattening vegetable serving or two! About 400 calories per 1/2 pie the way I calculated it. I added a bit more butter to the softened mushrooms and onion before adding the flour, half and half, etc. I also cut the salt a bit in both parts of the recipe and added only a dash of nutmeg and mustard. I substituted cheddar jack for the cheddar, which was great. I found that flouring the hands when pressing the cheese mixture into the pie pan worked very well. Thanks again for this great recipe. I can't wait to share it!
I lessened the salt in both areas by just a bit and thought it was perfect. I used maybe 1/4 onion but added more broccoli. I agree with another reviewer about adding 20% more to the crust ingredients. My crust ended up really thin, which wasn't bad, just would have preferred slightly thicker. I loved the nutmeg in this recipe. I accidentally put in over 1/4 teaspoon, and I don't recommend doing that as the nutmeg was more obvious than it should've been. I also only put in 3/4 cup of half & half as that is all I had, but the moisture content was not affected. This is a very simple recipe that allows you time to do the crust while the mushrooms & onions are sauteing. I highly recommend this and will most definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 168
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