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Cheesy Broccoli Pie

SUBMITTED BY: Judy Siegrist

"Biscuit mix is the secret to the no-fuss crust in the tasty broccoli dish shared by Judy Siegrist of Albuquerque, New Mexico. 'There's no need to roll out a crust--it makes its own as it bakes,' she says. 'I keep one pie in the freezer to thaw and warm up in a jiffy.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (10 ounce) packages frozen chopped broccoli, thawed
3 cups shredded Cheddar cheese, divided
2/3 cup chopped onion
3 eggs
1 1/3 cups milk
3/4 cup biscuit baking mix
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

FOOTNOTE

Editor's Note: Baked pies may be frozen after cooling completely. To reheat, thaw and bake at 400 degrees F for 15-20 minutes or until heated through.

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REVIEWS

Reviewed on Jan. 22, 2008 by Jessimica

I didn't have any biscut mix, so I used pancake mix instead. It was delicious! MORE

Reviewed on May 5, 2007 by Full-time Mom

What a great recipe! I used one 16 oz bag of broccoli and added diced ham and a sprinkle of... MORE

Reviewed on Feb. 21, 2008 by CROWCHICK

This did not turn out right. Maybe there was something wrong with my Bisquick (too old??). MORE

Reviewed on Jan. 31, 2008 by Charissa

I thought this was a little bland but overall a very good recipe. I will probably be making... MORE

Reviewed on Jul. 12, 2007 by ANNAMA

very good pie, fast and easy: you may be able to give broccoli to your kids, too... MORE

Reviewed on Jul. 11, 2007 by MCS80013

Wow - I made this dish this evening for supper. I had to cut the recipe in half because... MORE