I keep promising to give a friend this recipe. After the third request, I figure I’d better get on it, and since I hadn’t yet written about it here, I might as well kill two birds with one stone. It’s definitely a keeper, after all, and I’d hate for you to miss out on it. We all can use more of these types of recipes in our regular rotation.
A few weeks before Christmas, my friend and her family came over for dinner. Since it was so close to the holidays, I wanted to keep the meal low-key and stress-free, so we could have more time to talk and catch up. I made the Cook All Night Beef Brisket, turning it into BBQ Beef Brisket Sandwiches, and made this Broccoli Pie as a side item/vegetable. I knew she liked quiche, so she was the perfect guinea pig for a new recipe.
Just like the brisket, this recipe could not be simpler. Mix a few things together, pour it into a pastry shell, bake and eat. My kind of recipe. I’ve actually made it twice since then, and since it’s such a forgiving recipe, it’s perfect to use as a basic starting point, mixing and matching cheeses and vegetables that might be more suited to your own tastes. The first time I made it, it was the side dish to dinner. The next time, thin slices became the appetizer. And the last time, it served as lunch for a week. However you serve this one, I’m fairly certain you’ll keep coming back for more.
January 14, 2010, Photo #14
Even though I spent the time cutting all the chicken off the bone for her, do you think she eats that chicken off the plate? Nope, just grabbed the bone and started digging in.
Stacey Snacks‘ Broccoli Pie
2 cups of cooked broccoli florets (I steamed fresh broccoli in the microwave)
1 cup of whole milk
2 cups of cheddar, Jarlsberg, or Swiss cheese (cubed or shredded) (I used about 1-1/2 cups)
1 package of Lipton vegetable soup mix
1 pastry crust, rolled out and fitted into a removable bottom tart pan (I just used a regular pie dish)
Whisk eggs and milk together, add cooked broccoli, cheese and soup mix. Mix together and fill the tart pan fitted with the unbaked pastry. You don’t have to pre-bake the pastry either!Bake on a cookie sheet for 40 minutes at 350F degrees until top is golden. Let rest a few minutes before serving.