Immpossibe Broccoli-Cheese Pie

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Servings: 10 Difficulty: Intermediate
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A savory, golden-baked custard pie featuring tender broccoli and sharp cheeses.
Immpossibe Broccoli-Cheese Pie recipe image
Immpossibe Broccoli-Cheese Pie recipe image
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Immpossibe Broccoli-Cheese Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 98.1

Description

This savory Broccoli-Cheese Pie is a hearty and comforting dish that transforms simple vegetables into a gourmet experience. The combination of tender broccoli florets and stems is bound together by a rich, creamy custard made from eggs, milk, and a blend of Swiss and Parmesan cheeses. Seasoned with nutmeg, parsley, and a hint of hot sauce, it offers a delicate balance of earthy, cheesy, and aromatic flavors. The texture is smooth yet substantial, similar to a quiche but lighter. It is perfect as a main course for a light dinner or as a substantial side dish for holiday gatherings. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results with minimal effort, making it a reliable favorite for weeknight meals or potlucks alike.

Ingredients

Directions

  1. Trim the large leaves from the broccoli bunch and remove the tough ends of the lower stalks.
  2. Wash the broccoli thoroughly under cold water.
  3. Cut the broccoli florets and stems into thin, uniform slices.
  4. Combine the broccoli, chopped onion, and 1/4 cup of water in a saucepan.
  5. Cover the saucepan and cook over medium heat for 6 to 8 minutes until the broccoli is tender-crisp.
  6. Drain the broccoli mixture thoroughly, pressing out excess moisture with paper towels.
  7. In a large bowl, combine the beaten eggs, milk, shredded Swiss cheese, grated Parmesan cheese, minced parsley, ground pepper, ground nutmeg, and hot sauce.
  8. Stir the cooked broccoli and onion mixture into the egg and cheese mixture until evenly distributed.
  9. Pour the mixture into a greased 10-inch pie plate.
  10. Sprinkle the top with additional Parmesan cheese if desired.
  11. Bake at 350 degrees Fahrenheit (177C) for about 30 minutes, or until the pie is set and golden brown.
  12. Let the pie stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 98.1kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.5g3%
Cholesterol 1.5mg1%
Sodium 683.1mg29%
Total Carbohydrate 17.6g6%
Dietary Fiber 4.4g18%
Sugars 8.0g
Protein 6.6g14%

* 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

Storage: Cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

Substitutions: You can substitute Swiss cheese with Gouda or Havarti for a milder flavor. Spinach or zucchini can be used in place of broccoli for variety.

Tip: Ensure the broccoli is well-drained before adding it to the custard mixture to prevent a watery pie.

Variation: Add diced cooked ham or bacon for a heartier, non-vegetarian version.

Keywords: broccoli, cheese, pie, custard, vegetarian, swiss cheese, parmesan, baking, eggs, milk, onion, parsley, nutmeg, hot sauce, dinner, side dish, easy, comfort food, healthy, quick
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