IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
BROCCOLI CHEDDAR "PIE"
Great side dish or meatless main dish. Quick to fix and great to throw in the oven with whatever you have roasting.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients; mixing until well blended.
- Spoon into a 10-inch quiche plate or deep dish pie plate.
- Bake 60 to 65 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 202.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 123.2, Sodium 321.8, Carbohydrate 5.9, Fiber 0.2, Sugar 0.8, Protein 14
BROCCOLI-CHEDDAR HAND PIES
Hand pies are the perfect compromise between a pastry and a hearty, savory knife-and-fork pie. The filling here consists of a simple but well-seasoned homemade cheese sauce that adds a comforting edge to tender, healthy broccoli. You can use fresh or frozen broccoli in the recipe (see recipe for details). With a pre-made refrigerated pie dough for the crusts, you'll find this recipe easy as pie!
Provided by Vallery Lomas
Categories main-dish
Time 3h10m
Yield 8 hand pies
Number Of Ingredients 12
Steps:
- For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
- Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
- Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
- For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
- Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
- When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
- Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.
IMPOSSIBLE BROCCOLI PIE
This is delicious and very filling! This is the first recipe I made on my own, and has been a favourite of mine ever since! A classic that is guaranteed to be delicious.
Provided by krittylea21
Categories Lunch/Snacks
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw broccoli crowns in a 9" pie plate, layer with onions and then cheese.
- In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well.
- Pour mixture over broccoli in a spiral motion (otherwise it may take too long to cook in the middle).
- Bake for 25-35 minutes at 400F (a knife poked into the middle should come out clean).
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 64.7, Sodium 208, Carbohydrate 8.9, Fiber 1.5, Sugar 1.8, Protein 7.7
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