The amounts are way off. I used a 9" deep dish frozen pie crust and it overflowed in my oven and made a huge mess. This was after reducing the milk to 1 cup as was suggested. Yes you can reduce the liquids further, however, I suggest you reduce all amounts by about 25% for a more balanced pie, unless you want far more broccoli mixture than egg. Didn't have a problem with soggy crust, but I baked for 50 minutes. Wasn't even close to done at 30 minutes. It was tasty and looked good when it came out, but clearly the recipe needs some adjustments, which is why I only gave it 3 stars. BTW I subbed cheddar cheese and added some crumbled veggie bacon which I think improved the flavor a lot.
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The amounts are way off. I used a 9" deep dish frozen pie crust and it overflowed in my oven...