BROCCOLI CHEESE PIE
This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.
Provided by PHLYGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.3 g, Cholesterol 118.1 mg, Fat 18.7 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 11 g, Sodium 646.6 mg, Sugar 2.1 g
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
BROCCOLI CHEDDAR HAND PIES
Steps:
- Make the egg wash: In a small bowl beat the egg and water together. Set aside until ready to use.
- Finish remaining hand pies: Repeat process with the second sheet of puff pastry.
- Bake: Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The pastry should be puffed, golden brown, and the bottoms a dark golden brown but not burnt.
Nutrition Facts : Calories 173 kcal, Carbohydrate 7 g, Cholesterol 51 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 264 mg, Sugar 1 g, Fat 13 g, UnsaturatedFat 0 g
BROCCOLI-CHEDDAR HAND PIES
Hand pies are the perfect compromise between a pastry and a hearty, savory knife-and-fork pie. The filling here consists of a simple but well-seasoned homemade cheese sauce that adds a comforting edge to tender, healthy broccoli. You can use fresh or frozen broccoli in the recipe (see recipe for details). With a pre-made refrigerated pie dough for the crusts, you'll find this recipe easy as pie!
Provided by Vallery Lomas
Categories main-dish
Time 3h10m
Yield 8 hand pies
Number Of Ingredients 12
Steps:
- For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
- Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
- Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
- For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
- Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
- When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
- Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.
BROCCOLI AND CHEESY CHEDDAR PIE
Steps:
- Preheat oven to 375F. Drain broccoli in a colander and pat very dry. Mince and mash garlic to a paste with a pinch of salt. Whisk together garlic paste, eggs, milk, nutmeg, and 1/4 teaspoon salt. Pour filling into pie shell and add broccoli, then sprinkle with cheese. Bake until custard is just set, 45 to 50 minutes. Cool on a rack 15 minutes. Serve warm or at room temperature.
CHEESY BROCCOLI PIE
Biscuit mix is the secret to the no-fuss crust in the tasty broccoli dish shared by Judy Siegrist of Albuquerque, New Mexico. "There's no need to roll out a crust-it makes its own as it bakes," she says. "I keep one pie in the freezer to thaw and warm up in a jiffy."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 pies (6 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400° for 25-30 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 176 calories, Fat 11g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 398mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
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