Immpossibe Broccoli-Cheese Pie

This Immpossibe Broccoli-Cheese Pie is a delightful savory dish that transforms simple vegetables into a rich, custard-like experience. The tender broccoli and onions are steamed until just right, then folded into a creamy mixture of eggs, milk, and sharp cheeses. The result is a pie with a smooth, satisfying texture and deep, comforting flavors. Its an excellent choice for a light dinner, a unique side dish for potlucks, or a vegetarian main course. The addition of nutmeg and parsley adds a subtle aromatic touch that elevates the dish beyond the ordinary. Simple to prepare with pantry staples, this recipe offers a healthy yet indulgent meal option that is sure to please the whole family.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 337.6

Dietary: Gluten-free, Vegetarian

Description

This Immpossibe Broccoli-Cheese Pie is a delightful savory dish that transforms simple vegetables into a rich, custard-like experience. The tender broccoli and onions are steamed until just right, then folded into a creamy mixture of eggs, milk, and sharp cheeses. The result is a pie with a smooth, satisfying texture and deep, comforting flavors. Its an excellent choice for a light dinner, a unique side dish for potlucks, or a vegetarian main course. The addition of nutmeg and parsley adds a subtle aromatic touch that elevates the dish beyond the ordinary. Simple to prepare with pantry staples, this recipe offers a healthy yet indulgent meal option that is sure to please the whole family.

Ingredients

1 pound Broccoli bunch
2/3 cup Onion; chopped
1/4 cup Water
4 Eggs; slightly beaten
1 1/4 cup Milk
4 To Drops Hot Sauce
1/2 teaspoon Salt
1/8 teaspoon Ground pepper; fresh
1/8 teaspoon Ground nutmeg
1 tablespoon Fresh parsley; minced
2/3 cup Swiss cheese; freshshredded
1/3 cup Parmesan cheese; grated

Directions

1
Preheat oven to 350F (175C). Grease a 10-inch pie plate.
2
Trim large leaves and tough ends from the broccoli stalks. Wash thoroughly.
3
Cut broccoli florets and stems into thin slices.
4
Combine broccoli, chopped onion, and 1/4 cup water in a saucepan.
5
Cover and cook over medium heat for 6 to 8 minutes, until tender-crisp.
6
Drain the vegetables thoroughly. Press with paper towels to remove excess moisture.
7
In a large bowl, combine beaten eggs, milk, hot sauce, salt, pepper, nutmeg, and minced parsley.
8
Stir the cooked vegetables and shredded Swiss cheese into the egg mixture.
9
Pour the mixture into the prepared pie plate.
10
Sprinkle grated Parmesan cheese evenly over the top.
11
Bake for 30 minutes, or until the center is set and the top is golden.
12
Let the pie stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 337.6kcal

% Daily Value *
Total Fat 19.6g31%
Saturated Fat 11.7g59%
Cholesterol 53.5mg18%
Sodium 3450.8mg144%
Total Carbohydrate 19.3g7%
Dietary Fiber 4.5g18%
Sugars 8.6g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the broccoli is well-drained to prevent the pie from becoming watery.

You can substitute Swiss cheese with cheddar or mozzarella if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For a crispier top, broil for the last 1-2 minutes of baking, watching carefully to avoid burning.

Keywords: broccoli pie, cheese pie, vegetarian, egg custard, swiss cheese, parmesan, savory pie, side dish, comfort food, baked vegetables, easy dinner, healthy baking, broccoli recipe, cheese lover, family meal, potluck dish, nutmeg, onion, pie crustless, quick bake

Read it online: https://www.chefs-mate.com/recipe/immpossibe-broccoli-cheese-pie-2/