Broccoli and Cheese Pie
Indulge in the comforting flavors of a homemade Broccoli and Cheese Pie, a savory delight that combines tender broccoli florets, creamy cheddar and Parmesan cheeses, and a luscious custard filling, all nestled in a flaky pie crust. Perfect for vegetarians or anyone craving a hearty yet wholesome dish, this recipe balances the earthiness of fresh vegetables with the richness of heavy cream and nutmeg. With a golden, bubbly top and hints of garlic and onion, this pie is ideal for brunch, lunch, or a light dinner. Ready in just one hour, it’s a crowd-pleasing option that can be served warm or at room temperature for ultimate versatility. An irresistible blend of creamy, cheesy, and veggie-packed goodness!
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Recipe Information
Ingredients
- 300 grams Broccoli florets
- 200 grams Shredded cheddar cheese
- 50 grams Parmesan cheese, grated
- 150 milliliters Heavy cream
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 1 9-inch pie crust Prepared pie crust (store-bought or homemade)
- 1 teaspoon Olive oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 190°C (375°F).
Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside to cool.
In a small skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute. Remove from heat and allow to cool.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until smooth.
Add the shredded cheddar cheese, grated Parmesan cheese, cooked onion and garlic mixture, and blanched broccoli to the bowl. Stir gently to combine.
Roll out the prepared pie crust, if needed, and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.
Pour the broccoli and cheese filling into the pie crust, spreading it evenly.
Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake for 35-40 minutes, or until the filling is set and the top is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Remove the pie from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5589 mg | 243% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.3 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2257 mg | 174% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
