Wednesday, March 4, 2009

Easiest Recipe I Know: Broccoli Pie



For all of you food purists, turn the other way. I know you expect much more from me.

I am supposed to bake my own bread, make my own mozzarella cheese by hand, make homemade rootbeer (yes, people do this), make homemade ice cream and make everything else from scratch.

Well, sometimes it's ok to use a shortcut, like a boxed cake mix (I've only done that once) or a can of soup to help a recipe along.



I have been making this easy, MOST DELICIOUS broccoli pie/tart/quiche thing for 20 years.
I have a secret ingredient that I will share with you.
It is a packet of LIPTON vegetable soup mix. Yes, I said it. Dehydrated, shriveled up peas, leeks and red peppers. It does not have MSG and that is why I use it over other brands of packaged soup mixes.

This recipe is not really a quiche because there is no heavy cream and less liquid than usual quiche recipes. I will call it a pie.

So here is my easy broccoli pie that everyone, even broccoli haters, love. I am always asked for the recipe and it never fails. You can substitute spinach for the broccoli and use any cheese you like.

I make my own pastry (see, I am like Martha Stewart!) crust, from a number of different sources, but using frozen or ready made pie crust would really make this recipe the perfect weeknight dinner!



Stacey Snacks Broccoli Pie: these ingredients and measurements can be changed a bit and the recipe will still be good!

2 cups of cooked broccoli florets (I steam fresh broccoli in the microwave)
3 eggs
1 cup of whole milk
2 cups of cheddar, Jarlsberg, or Swiss cheese, (cubed or shredded)
1 package of Lipton vegetable soup mix

1 pastry crust, rolled out and fitted into a removable bottom tart pan

Whisk eggs and milk together, add cooked broccoli, cheese and soup mix. Mix together and fill the tart pan fitted with the unbaked pastry. You don't have to prebake the pastry either!



Bake on a cookie sheet for 40 minutes at 350F degrees until top is golden. Let rest a few minutes before serving.

I serve this with a nice salad and it's a great lunch or dinner.



To remove your tart ring from the metal base easily, put a tomato can underneath the tart to support it, and lift the tart mold off. This is the best way without disturbing the crust.

24 comments:

Debbie said...

Wow..that looks absolutley fantastic! I like shortcuts....sometimes you just need them!!!

Ciao Chow Linda said...

Stacey - A little time-saver here and there doesn't hurt, especially when it turns out as delicious-looking as this broccoli pie. I've come to count on all your recipes as terrific and may use this one for my Monday Italian ladies chit-chat group.
P.S. We made our own root-beer years ago - there's a hilarious, almost tragic story that comes with that one - for another time.

Culinary Cory said...

Wow talk about easy. The only recipe I use a can of "cream of whatever" soup is green bean casserole. I can't help it. It's soooooo good.

kat said...

Despite making my own mozzarella I'd be worse than you with this & use a store bought pie crust!

Peter M said...

Nice tip about removing the pie crust...now onto making A Stace Pie Crust...you know you can...

StaceyEsq said...

Lipton Vegetable Soup Mix -- Wow. You're on a surprising path . . . one of these days, I'm going to see a crockpot recipe on your blog!! Okay, maybe not!! I am looking forward to making this delicious looking broccoli pie/tart/quiche thing very soon!

Have a warm day! Hugs -- Stacey

Culinarywannabe said...

I'm all for a shortcut when you need it. Cooking should be about enjoying your time in the kitchen, but when push comes to shove and you just want to get something on the table that doesn't arrive in 30 minutes or less, shortcuts are the way to go!

Lori Lynn said...

Hi Stace - the pie looks great. I have to try that Lipton Vegetable Soup mix. I love shortcuts, when it works, it works!
LL

A Feast for the Eyes said...

I think that the Foodie Police will let you slide on this recipe. It's beautiful. I have shortcuts that I take, because I work away from home. Weekends are when I become more of a Purist. Love the tip on cooling a tart pan. I never thought of that.
Thanks!

The Short (dis)Order Cook said...

I defy any reader or blogger in all of hte blogsphere to deny that he or she doesn't occasionally use a prepackaged ingredient or not make EVERYTHING from scratch. If I made everything 100% from scratch, I wouldn't be able to go to work every day and thus cooking would eventually cause me to starve.

Reall, the pie looks great and I would eat it even if it didn't have a homemade crust. I like broccoli.

5 Star Foodie said...

It's a terrific recipe for a weekday meal and a great way to use the broccoli.

Colloquial Cook said...

Stacey, you nifty thing! I usually burn myself to the third degree by supporting the bottom of the pan and letting the hothothot ring slide on my forearm. I'm clever like that.

Bob said...

Looks good to me! Course, I'm not even vaguely a purist. ;) Great tip on getting the tart ring off the base!

duodishes said...

Well that looks just delicious for today's lunch!

The Food Hunter said...

Shortcuts are ok! That pie looks great

Patsyk said...

That broccoli pie looks great to me! Shortcuts are fine by me, too!

Anonymous said...

I'm so glad other commenters have talked about the shortcuts they use. The holier-than-thou way some people behave when it comes to using canned this and pre-cooked that moralizes food in a way that I think is unhelpful and quite a bit unnecessary these days. Most of us grew up eating those things and we don't glow in the dark or have third arms or anything.

If you thoroughly enjoy the process of making everything from scratch and have the time and money to do so, good on ya! If you can't afford to make your own bread every week and choose to make a boxed cake mix and use cream of celery in your casserole, more power to you! As long as you're healthy and happy and full, it's all good.

The pie looks great, though.

Zen Chef said...

I take shortcuts too sometimes but i won't reveal them..
No,no.. even under torture! :-)

Proud Italian Cook said...

Check out that gorgeous crust!! Love this, and I love short cuts!
If it's good, why not? Trader Joes is one of my best friends:)

melissa said...

I agree with Anon that it is often taken too far. I try, but I only have so many hours in the day dammit!

Love this pie Stacey. I don't mind the Lipton. It looks just delicious!

redkathy said...

Shortcuts... Cooking in the new millennium! Wonder how many people eat from a box or restaurant most of the time, and never prepare anything 'from scratch'?

I love those short cuts too!

To the Zen Chef - Stand firm LOL

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Donna-FFW said...

Made this, we loved it and I blogged about it today!

Anonymous said...

I doubled this recipe. After I made the pies, I left them on the kitchen counter and rushed off to an appointment. When I returned several hours later, my husband said, "I ate an entire pie," (minus the small slice I has eaten).
So, yup this is a keeper.
I made the following substitutions to lighten it up a bit:
-2 egg whites for the 2 of the 6 eggs (remember I doubled it)
-nonfat milk for whole
-light Jarlsberg for regular cheese

So yummy! This is going in the recipe box for sure!