Broccoli pie is one of my favorite sides. It is really delicious, pairs well with different meats and a good way to use up a bunch of broccoli. We buy huge bags of broccoli flowerettes and it can be a challenge to get the bag used before it goes bad. I usually end up making this or quiche...or both!
Adapted from my old tattered Betty Crocker cookbook
1 1/2 pound of fresh broccoli
1/4 cup of finely chopped onion
1 clove of garlic, minced
1 Tbsp butter
3 eggs, beaten
1/4 cup dry plain or seasoned bread crumbs
1/4 cup grated dried Parmesan or Romano cheese or a combination
1/2 cup milk
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
Prepare and cook broccoli until crisp tender. You can either boil in an inch of water in a saucepan or use a steamer. Drain and cool.
Coarsely chop broccoli and place in greased pie plate. Cook and stir onion in butter until tender, stir in garlic and cook until fragrant. Sprinkle onions and garlic over broccoli.
Whisk together remaining ingredients and pour over broccoli evenly.
Bake at 350 degrees for 30-35 minutes until it is lightly browned and a knife inserted into the center comes out clean.
* I am still using up a block of Romano cheese so I grated some up to use in place of dried Parmesan and it was wonderful. Not that I am complaining about having the fresh Romano to use. It has been excellent in salads and pastas and on pizza.
I baked the pie in the oven along with herbed chicken breast.