Broccoli pie is healthy, flavorful, filling, and utterly delicious. It makes a wonderful side dish or light, meatless meal all on its own. The pie is essentially a crustless quiche, which sounds fancy, but it is really very easy.
I first made this recipe many years ago after discovering a version in a much-used Betty Crocker cookbook. It was something similar to this. Of course, I nearly always tinker with recipes to make them to our liking.
I hadn’t made this particular dish for years, and I cannot figure out why. This dish is veggie-centric and full of wonderful flavor. Broccoli is one of my very favorite vegetables.
Fresh Broccoli Florets: Four cups is about the equivalent of one large head of broccoli. You could also be the prepackaged bag of florets.
Red Onion: I like a red onion to give the dish a pop of color as well as flavor. Yellow and white onions would also work fine.
Garlic: Garlic adds great flavor.
Butter: Used to saute the onion and garlic. Adds richness to the pie.
Eggs: Adds structure and flavor to the pie.
Panko Bread Crumbs: I love the light, crisp texture of Panko bread crumbs. Regular bread crumbs will also work.
Parmesan Cheese: Just enough cheese to make the vegetable and egg mixture rich and luscious.
Milk: Combines with the eggs to create a creamy base.
Salt & Pepper: Added to taste to enhance all the flavor.
You will start by prepping the broccoli. For years, I would steam the broccoli, but I would now recommend the sauté method. The broccoli will have more flavor and a bit of crispness which is excellent in the finished dish. With either method you want the broccoli starting to get tender but definitely still a little crisp.
Add the sautéed or steamed broccoli in an even layer to the bottom of a 9-inch pie pan. I have a glass pie plan which makes a pretty presentation. 🙂
Sauté the onion and garlic in butter and then layer the mixture evenly over the broccoli.
Crack the eggs into a bowl and beat thoroughly. Add remaining ingredients to the eggs and mix well. Pour mixture evenly over the broccoli.
Bake until the eggs are set, and a knife inserted in the center comes out clean.
Broccoli pie goes is a wonderful meal on its own or a worthy accompaniment to a host of main dishes.
- 4 cups fresh broccoli florets chopped
- ¼ cup red onion diced
- 1 garlic clove minced
- 1 Tbsp butter
- 3 eggs beaten
- ¼ cup Panko bread crumbs
- ¼ cup Parmesan cheese freshly grated
- ½ cup milk
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- Start with the broccoli. I like to sauté in a skillet with a drizzle of olive oil for about 10 minutes. Alternatively, you can steam the broccoli. With either method, the goal is broccoli that is crisp-tender.
- Add the prepared broccoli to a 9 inch pie plate. Add butter to a shallow pan and sauté onion in butter until tender. Stir in garlic and cook for one minute until fragrant. Sprinkle onions and garlic over broccoli.
- Whisk together remaining ingredients and pour evenly over the broccoli mixture.
- Bake at 350 ℉or 30-35 minutes until it is lightly browned and a knife inserted into the center comes out clean.