Try this Broccoli Cheddar Cheese Pie recipe, or contribute your own.
- 3 eggs
- 1/2 cup heavy cream
- extra virgin olive oil
- 1 head of broccoli florets chopped into small pieces (save stems for another use)
- 1 shallot, thinly sliced
- sea salt & freshly ground black pepper
- 3 to 4 ounces (84 to 112 grams) cheddar cheese shredded
- 1 single piecrust (use this recipe and just omit the sugar)
- Carbohydrate 2.4079125002644 g
- Cholesterol 12.0268750129832 mg
- Fat 3.96237500350642 g
- Fiber 0 g
- Protein 1.67300000019427 g
- Saturated Fat 2.0760695021827 g
- Serving Size 1 1 Serving (54g)
- Sodium 70.4557500036012 mg
- Sugar 2.4079125002644 g
- Trans Fat 0.184412625180818 g
- Calories 51 calories
Step-by-step
- Preheat the oven to 425ºF.
- Add a swirl of oil, enough to coat the bottom of the pan, to a 10-inch skillet. Heat over medium heat until shimmering. Add the broccoli and shallots. Season with salt and pepper. Saute until the broccoli is tender, and the shallots are wilted and golden, 5 to 7 minutes, adding more oil as needed if the pan seems too dry. Set aside.
- Roll out the pie crust, and fit it into a 9-inch pie plate (not deep dish). Crimp the crusts, or finish as desired.
- Scatter the broccoli into the piecrust. Sprinkle most of the cheese top, reserving a few fingerfuls.
- Combine the eggs and cream in a deep bowl. Whisk to blend. Season with salt. Pour into the pie dish. Tilt the pan to make sure the egg is evenly distributed. Sprinkle the remaining cheese on top.
- Bake for 15 minutes. Reduce temperature to 325ºF. Bake until filling is set, and top is golden, about 20 to 25 minutes more. Let cool at least 10 minutes before slicing.
Undercooking the initial sauté leaves hard, crunchy broccoli pieces that refuse to soften inside the surrounding custard. Sautéing the florets until genuinely tender guarantees an even texture throughout the finished wedge. Heavy cream contains roughly thirty-six to forty percent butterfat, providing the necessary structural stability to support the eggs without curdling during baking. Freezing this unbaked pie works exceptionally well if you wrap the entire assembly tightly in plastic film and foil, holding safely for up to one month in the freezer. Thaw frozen pies completely in the refrigerator for twenty-four hours before transferring them directly to a preheated oven. Reheating single slices requires a low oven setting of three hundred degrees Fahrenheit for twelve minutes to restore crispness to the crust without overcooking the center. Fresh broccoli florets release minimal moisture compared to frozen vegetables, which thaw with excess water that can quickly dilute the rich custard base. Reserve a small portion of shredded cheddar cheese to scatter over the top just before baking to create a golden crust. Allow the baked pie to rest undisturbed for at least ten minutes to let the internal proteins finish setting.
