A Long-Lost Broccoli-Cheese Pie

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Once upon a time I had a recipe for broccoli pie. This recipe may have been in a Southern Living magazine in the '60s but I have checked their annuals in every used bookstore for years and never found it. The only thing I remember about it was that it called for 3 cheeses including Gruyere, and I made it last for a party I hosted in 1974. Have fun.

Eureka! We have found it! Actually we have no idea if this is the same recipe you used. This is as much a quiche as anything, and it has no crust. It also calls for Gruyere, Emmentaler, or "Swiss" cheese in addition to Parmesan, so it may officially use only two cheeses. But since you haven't made it in at least 30 years, we wonder if you would recognize the real thing, or if we can just slip this one past you. (Of course, it might be the real thing.)

Broccoli-Cheese Pie

Ingredients:

1 pound broccoli
2/3 cup onion, chopped
4 eggs, beaten
1-1/4 cups milk
1/4 cup cream or water
4 to 6 drops of pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground fresh pepper
1/4 teaspoon ground fresh nutmeg
1 Tablespoon freshly chopped Italian parsley
2/3 cup Gruyere/Emmentaler/Swiss cheese, grated
1/3 cup freshly grated Parmesan cheese

Instructions:

Trim off large leaves of broccoli, if present. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices.

Combine broccoli, onion, and 1/4 C water in saucepan; cover and cook over medium heat 6 to 8 minutes*. Drain well, pressing out moisture with paper towels.

Combine next 8 ingredients (everything else but the Parmesan). Stir in vegetables, and pour mixture into a greased 10" pie plate. Sprinkle with Parmesan cheese.

Bake at 350F (175C) for about 30 minutes or until set. Let stand 10 minutes.

Yield: Makes one 10" pie.

(If you want a crust, try this recipe or pick up a frozen pie crust at the store.)

*Our suggestion would be to slowly caramelize the onions in a little butter in a skillet for 15 minutes or so, and to steam the broccoli for 8 to 10 minutes, but it's not our ancient recipe, so we're keeping our mouths shut.