Immpossibe Broccoli-Cheese Pie
Submitted by tanna
Crustless broccoli cheese pie with Swiss and Parmesan, eggs, nutmeg, and a dash of hot sauce. An easy impossible pie with no pastry to fuss over.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
70 minThis crustless broccoli cheese pie skips the pastry entirely. The egg and milk custard sets firm enough to slice cleanly on its own, giving you all the flavor of a quiche without rolling out dough.
Swiss cheese melts into the custard while Parmesan goes on top and crisps up during baking. A pinch of nutmeg in the egg mixture is the quiet ingredient that pulls everything together. It’s a classic pairing with both cheese and broccoli that adds warmth without being detectable on its own.
Draining the broccoli thoroughly after cooking is the step that makes or breaks this pie. Excess water in the vegetables will make the custard soggy and prevent it from setting properly. Press the cooked broccoli between paper towels until no more moisture comes out.
Pro Tips
- Slice the broccoli stems thin so they cook at the same rate as the florets. Don’t waste the stems, they’re just as flavorful.
- Let the pie rest a full 10 minutes after baking before slicing. Cutting too early means a runny center.
- The hot sauce is there for background heat, not fire. A few dashes adds depth without making it spicy.
- Grease the pie plate well. Without a crust, the egg mixture can stick stubbornly.
Variations
- Add diced ham or crumbled bacon for a heartier, protein-packed version.
- Swap Swiss for Gruyère for a richer, nuttier cheese flavor.
- Use cauliflower instead of broccoli for a milder vegetable base.
Ingredients
Directions
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices.
Combine broccoli, onion, and ¼ cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels.
Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350℉ (180℃) about 30 minutes or until set. Let stand 10 minutes.
YIELD: One 10-inch pie.
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