Broccoli Cheese Pie

Broccoli Cheese Pie


"This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try."
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1 h servings 271 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 42
  1. 50 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ph...

Most helpful
Most positive
Least positive

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 ...

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 s...

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 lik...

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...

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 ...

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 ...

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 ingre...

i added mrs dash,garlic powder,hot mustard,garlic cloves,flax seed,mozzarella cheese,chedder cheese. i put more cheese on top and sprinkled bread crumbs on it too. i didnt have half and half so ...

This was DELISH!! I followed the recipe exactly except I made the crust with crumbled Ritz crackers and butter & I used sharp cheese instead of cheddar. I'll definitely make this again! :)

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