Broccoli Cheese Pie Recipe -
Broccoli Cheese Pie Recipe
  • READY IN 1 hr

Broccoli Cheese Pie

Recipe by  

"This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
  3. In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
  4. Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
  5. Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2006

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.

Most Helpful Critical Review
Jul 03, 2013

I made this exact recipe tonight from your new All Recipes magazine. My husband and I were very disappointed as it was rather dry and tasteless. Even the finished recipe did NOT look like the photo in the magazine! Won't make it again.

Jan 09, 2008

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.

Jul 11, 2011

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

Jun 15, 2010

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.

Nov 11, 2009

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!

Dec 21, 2006

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.

Dec 17, 2010

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.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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