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."
- 6 cups frozen chopped broccoli, thawed
- 3 cups (12 ounces) shredded cheddar cheese, divided
- 2/3 cup chopped onion
- 3 eggs
- 1-1/3 cup milk
- 3/4 cup biscuit/baking mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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 near 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. Yield: 2 pies (6 servings each).
Originally published as Cheesy Broccoli Pie in Quick Cooking March/April 1998, p14
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