Broccoli-Mushroom Pie
This dish is similar to a classic quiche. It doesn't have the same crust - it uses bread crumbs instead. It also doesn't have any cream like most quiches do. This can be the main course or a side. Originally served as part of: Broccoli Pie.
Ingredients
- 1 tablespoon olive oil
- 6 ounces white button mushrooms (sliced)
- 4 cups florets broccoli (chopped small)
- 1/4 cup water
- 1 clove garlic (minced)
- salt & pepper
- 3 tablespoons seasoned, Italian-style bread crumbs
- 1 teaspoon butter (room-temperature)
- 3 large eggs
- 1/4 cup whole milk
- 1 cup gruyere and domestic swiss combined cheese (grated)
- red pepper flakes
Instructions
We begin by heating the oil in a large saute pan. We add the mushrooms and cook over medium-low heat for a few minutes until they are browned and have released their liquid. We then add the broccoli and water and cover the pan. We lower the heat a little, and cook, stirring occasionally, for about 4 minutes. We want the broccoli to be tender and bright green. We remove the lid, add the garlic, some salt and pepper, and boil away any liquid in the pan for a couple more minutes. We transfer this mixture to a large bowl to cool for about a half hour.
Meanwhile, we pre-heat the oven to 375 degrees. We prepare our 9-inch glass pie pan with the bread crumb crust. We smear the butter on the bottom and sides of the pan and then sprinkle on the bread crumbs. We pick up the pie pan and tilt it around so that the bread crumbs are on the sides and bottom of the pan.
In a small bowl, we whisk the eggs with a little salt and pepper and stir in the milk. We add this mixture to the already cooled off broccoli-mushroom mixture.
We spoon half of the pie mixture into the pie pan coated with the bread crumbs. We sprinkle on a little more than half of the cheese. Then we add the rest of the pie mixture and top this with the remaining cheese. We put the pie pan in the middle of our pre-heated oven and bake for 30 minutes.
When the pie is removed from the oven, it looks and smells wonderful. We wait for 15 minutes for the pie to settle and cool off a bit before we slice it into wedges. We serve the pie sprinkled with red pepper flakes.
Ingredients
- 1 tbsp olive oil
- 6 oz white button mushrooms (sliced)
- 4 cups broccoli florets (chopped small)
- ¼ cup water
- 1 clove garlic (minced)
- salt and pepper
- 1 tsp butter (soft)
- 3 tbsp Italian-style seasoned bread crumbs
- 3 large eggs
- ¼ cup whole milk
- 1 cup Gruyère and Swiss (grated)
- red pepper flakes
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Brown the mushrooms in the oil in a large sauté pan over medium-low a few minutes, until their liquid is released. Add the broccoli and water, cover, lower the heat a little, and cook about 4 minutes, until bright green and tender.
Uncover, add the garlic, salt and pepper, and boil off the liquid a couple of minutes. Spread in a large bowl to cool about 30 minutes.
Grown-up
Heat the oven to 375°F.
Kid job
Smear the butter over a 9-inch glass pie pan, sprinkle in the crumbs, and tilt the pan to coat the bottom and sides.
Kid job
Whisk the eggs with salt and pepper, stir in the milk, and add to the cooled vegetables. Spoon in half, sprinkle with a little more than half the cheese, add the rest of the filling, and top with the rest of the cheese.
Grown-up
Bake in the middle of the oven 30 minutes. Let it settle 15 minutes, then cut into wedges and serve with pepper flakes.