This hearty broccoli pie transforms humble vegetables into an impressive and satisfying meal that’s perfect for dinner or brunch. Featuring tender broccoli florets nestled in a rich custard-like filling made with eggs, cheese, and cream, all encased in a flaky pastry crust, this pie offers comfort food at its finest. The combination of sharp cheddar cheese and fresh broccoli creates a perfect balance of flavors, while the creamy filling holds everything together beautifully. Whether you’re looking for a vegetarian main dish, a side for holiday gatherings, or a way to get the family to eat more vegetables, this recipe serves 8 people and delivers both nutrition and delicious taste in every slice.
Serves: 8 people
Preparation Time: 30 minutes
Baking Time: 50 minutes
Cooling Time: 10 minutes
What You’ll Need
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling
- 4 cups fresh broccoli florets (about 1 large head)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives, chopped (optional)
Making the Pie Crust
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, one tablespoon at a time, until the dough just comes together when pressed. Don’t overwork the dough.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling time helps the gluten relax and makes the dough easier to roll.
Preparing the Broccoli
While the dough chills, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes, just until bright green and slightly tender. They should still have some bite to them since they’ll continue cooking in the oven.
Drain the broccoli in a colander and rinse with cold water to stop the cooking process. Pat completely dry with paper towels and set aside. Removing excess moisture is important to prevent a soggy pie.
Rolling and Fitting the Crust
Preheat your oven to 375°F. Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly.
On a lightly floured surface, roll the dough into a 12-inch circle, turning it occasionally and adding flour as needed to prevent sticking. The dough should be about 1/8 inch thick.
Carefully transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about 1 inch overhang, then fold the overhang under and crimp the edges decoratively.
Preparing the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the salt, pepper, and nutmeg, whisking until smooth.
Stir in the shredded cheddar cheese, Parmesan cheese, and chopped chives if using. Add the cooked onion and garlic mixture, stirring everything together.
Assembling the Pie
Arrange the blanched broccoli florets evenly in the prepared pie crust. Try to distribute them so each slice will have a good amount of broccoli.
Slowly pour the egg and cheese mixture over the broccoli, making sure it fills in around all the florets. The mixture should come almost to the top of the crust but not overflow.
Gently shake the pie pan to help the filling settle and eliminate any air bubbles. If needed, use a knife to poke down any broccoli pieces that are sticking up too high.
Baking Your Pie
Place the pie on the center rack of your preheated oven. Bake for 45-50 minutes, or until the center is set and no longer jiggly when gently shaken.
The top should be golden brown and a knife inserted into the center should come out clean. If the edges of the crust start browning too quickly, cover them with strips of aluminum foil.
Cooling and Serving
Remove the pie from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This cooling time allows the filling to set properly and makes it easier to cut clean slices.
Cut into wedges and serve warm or at room temperature. This pie is delicious on its own or with a simple green salad and some crusty bread.
Storage and Reheating
Leftover pie can be stored covered in the refrigerator for up to 3 days. To reheat, place slices in a 300°F oven for 10-15 minutes, or microwave individual slices for 30-45 seconds.
The pie can also be made ahead and frozen before baking. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding an extra 15-20 minutes to the cooking time.
Variations and Substitutions
Feel free to customize this recipe with your favorite vegetables. Cauliflower, asparagus, or spinach work wonderfully in place of or alongside the broccoli. Just make sure any vegetables are pre-cooked and well-drained.
For different cheese flavors, try substituting Gruyere, Swiss, or a combination of cheeses for the cheddar. Goat cheese adds a tangy twist if you enjoy stronger flavors.
Make It Easier
If making your own crust feels overwhelming, you can use a store-bought 9-inch pie crust. Just make sure to prebake it for 10 minutes before adding the filling to prevent sogginess.
For a lighter version, substitute half-and-half for the heavy cream and reduce the cheese slightly. The pie will still be delicious but with fewer calories.
Tips for Success
Make sure your broccoli is completely dry before adding it to the pie. Excess moisture will make the crust soggy and affect the texture of the filling.
Don’t skip the nutmeg in the filling. This small amount adds warmth and depth that complements the cheese and vegetables beautifully.
Let the pie rest before cutting. This patience will reward you with clean, beautiful slices that hold their shape perfectly.
