Broccoli-Cheese Pie with Potato Crust Recipe


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I slightly adapted this recipe from the Moosewood Cookbook by Mollie Katzen.

The wonderful smell of this Broccoli-Cheese Pie with Potato Crust as it bakes will set your taste buds alive. That is just the beginning - this whole pie is absolutely fantastic!

Broccoli Cheese Pie

Pasta Hints and Tips, Broccoli Recipes, and Potato Recipes

 


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Broccoli-Cheese Pie with Potato Crust Recipe:

Recipe Type: Potatoes, Broccoli, Eggs, Onions, Cheese, Vegetables, Vegetarian
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 40 min


Ingredients:

Potato Crust (see recipe below)
3 tablespoons butter
1 cup chopped onion
1 medium clove garlic, minced
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1/8 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1 1/2 cups broccoli pieces
1 1/2 cups grated cheddar cheese (medium or strong), divided
2 eggs
1/4 cup milk
Paprika to taste
 

Preparation:

Make Potato Crust and bake while preparing broccoli mixture.

In a large frying pan over medium-high heat, melt butter. Sauté onion and garlic until onion is soft. Add salt, pepper, thyme, basil, and broccoli pieces; cover and cook 10 minutes, stirring occasionally.

Place 1/2 of the cheddar cheese into the baked Potato Crust; pour the broccoli mixture on top of cheese. Sprinkle the remainder of the cheddar cheese evenly onto top.

In a small bowl, combine eggs and milk; stir until well blended. Pour egg mixture onto top of the broccoli mixture; sprinkle with paprika.

Bacon Cheese QuicheBake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean or until the internal temperature registers 170 to 175 degrees F. on your cooking thermometer.

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.  
 

Potato Crust:

squeezing potatoes2 firmly-packed cups grated raw potatoes
1/2 teaspoon coarse salt
1 egg white, lightly beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Adjust a rack to the middle position and either oil or spray a 9-inch pie pan with nonstick spray.

Place raw potatoes in a colander over a large bowl or your sink.Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl combine grated potatoes, egg white, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers.

Bake 35 to 40 minutes or until golden brown (after first 20 minutes brush the crust with vegetable oil to crisped it). Remove from oven. Reduce oven temperature to 375degrees F.
 



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