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BY ANGELA DAIDONE
NEWJERSEYNEWSROOM.COM
With our busy schedules, easy-to-make recipes are a welcome addition to meal planning. But "easy" can also mean "nutritious," as is the case with this broccoli cheese pie.
Broccoli, one of our favorite fiber foods, is also rich in iron. It is available all year-round and is one of the more versatile veggies. But if you can't make it to the market, frozen chopped broccoli will do the trick, too. And guess what? When combined with cheese and other ingredients, even fussy eaters won't turn their noses at broccoli.
One of the best things about this recipe – and cooking in general – is there is no set rule about the type of cheese that should be used. I prefer a sharp cheddar, but certainly feel free to follow your own taste buds. Just make sure the cheese is shredded or chopped finely enough so that it melts smoothly when baked.
This broccoli cheese pie is perfect with a salad or cup of soup, as an appetizer, or on its own for lunch or brunch. Enjoy with a glass of sangria or fruity iced tea.WHAT YOU'LL NEED
- 2 medium-sized heads of broccoli (look for bright green crowns when buying fresh), or 2 pkgs. of frozen chopped broccoli
- 3 cups of shredded cheese (feel free to combine your favories)
- 1/2 large onion, chopped finely
- 1-1/3 cups milk
- 3 eggs, beaten
- 3/4 cup baking mix
- Salt and pepper to taste
- Grated cheese, optional
HOW TO PREPARE
- Preheat oven to 400. Grease large pie plate (glass or ceramic holds up better than tin foil).
- If using frozen broccoli, rinse under cold water to thaw; drain thoroughly. If using fresh broccoli, simmer about 10 minutes until tender; drain.
- Mix broccoli, cheese and onion in the pie plate. In a medium bowl, beat eggs, milk, baking mix and seasons until smooth.
- Pour milk mixture into pie plate over broccoli mix. Top with grated cheese, if desired.
- Bake until knife comes out clean, about 30-35 minutes.
- Let pie stand about 5 minutes before serving.
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If you'd like to see a recipe prepared, email me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it , or contact the editors at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
