Immpossibe Broccoli-Cheese Pie

This 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.