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Cheesy Broccoli Pie

Total Time

Prep: 10 min. Bake: 30 min. + standing


2 pies (6 servings each)

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 shredded cheddar cheese, divided
  • 2/3 cup chopped onion
  • 3 large eggs
  • 1-1/3 cup whole milk
  • 3/4 cup biscuit/baking mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
Editor's Note: Baked pies may be frozen after cooling completely. To reheat, thaw and bake at 400° for 15-20 minutes or until heated through.

Nutrition Facts

1 piece: 176 calories, 11g fat (7g saturated fat), 87mg cholesterol, 398mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 10g protein.

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