Broccoli Pie

Broccoli Pie is the easiest cheesiest veggie casserole. Golden brown crustless quiche with broccoli florets, shredded cheddar cheese, eggs and biscuit mix.

Tasty, cheesy veggies dishes like Broccoli Casserole are great for weeknight dinners, potlucks, or the holidays. Check out even more easy, delicious veggie Side Dish Recipes to serve with any meal.

Broccoli Pie baked in pie dish side view with slice on spatula

If you have a picky eater, or maybe just aren’t a big fan of veggies yourself, you are going to love this delicious Broccoli Pie. This creamy dish tastes like a broccoli cheddar soup but served like a casserole for an easy weeknight side your entire family will love!

Even though Broccoli Pie is loaded with cheese and an eggy quiche filling, its still relatively healthy! Three cups of fresh broccoli florets gives you lots of dietary fiber, vitamin A, and vitamin C to balance out that rich cheesy filling. Enjoy the double win of a tasty dish that gets your picky eaters to eat their veggies.

Broccoli Pie chopped raw broccoli in glass measuring cup

Broccoli Pie can be compared to a broccoli cheddar quiche, just made without a pie crust. It’s got an egg and biscuit mix filling that makes it heartier. If you want to make this completely from scratch, you can use this recipe for Homemade Buttermilk Biscuits instead of the box mix.

The broccoli cheddar flavors in Broccoli Pie go with just about any meal. For a fancy Easter dinner, serve Broccoli Pie along with Roast Leg of Lamb and Rainbow Roasted Vegetables. For a casual, easy weeknight meal serve as a side dish for Garlic Pork Loin Roast.

Broccoli Pie ingredients in a glass bowl unmixed and mixed collage

You can make Broccoli Pie ahead of time, either baked or unbaked. Store an unbaked Broccoli Pie up to 2 days in the refrigerator or freeze for 1 month. Thaw a frozen Broccoli Pie in the refrigerator overnight before baking. Add 10 minutes to the baking time when cooking a chilled pie.

To turn Broccoli Pie into an easy complete meal, add cooked diced ham or chicken breast for a pot pie without the pie crust kind of dinner. If you are adding meat and vegetables to make Broccoli Pie heartier, use a 9×13 casserole dish instead of the pie plate.

Broccoli Pie ingredients with broccoli uncooked in pie dish

Serve with These Main Dish Recipes

Can you use frozen broccoli in Broccoli Pie?

You can use frozen broccoli instead of fresh broccoli in this recipe with an extra step. You will need to completely thaw the broccoli and pat dry so that it doesn’t release too much moisture into the filling. Keep in mind that frozen broccoli is more stems than florets, but that’s a preference issue.

Broccoli Pie baked slice on plate

Variations

  • Veggies: If your family isn’t crazy for broccoli, swap it out for cauliflower or thick sliced zucchini and summer squash. You can also just add veggies like diced bell pepper or mushrooms.
  • Topping: Give your Broccoli Pie a crispy topping with a 1 ½ cups of panko breadcrumbs, French fried onions, crushed cornflakes, or potato chips mixed with 2 tablespoons of melted butter.
  • Cheese: Instead of shredded cheddar, use Swiss cheese or mozzarella cheese. For a creamy Broccoli pie, use ricotta cheese or cottage cheese and reduce the milk by a ¼ cup.
  • Pie Crust: Turn Broccoli Pie into a true pot pie by baking in a store bought pie crust (thawed). Use two crusts and top the pie with one crust with slits cut for vents.
  • Low Carb: To replace the biscuit mix, substitute ¼ cup blanched almond flour, ¼ teaspoon gluten free baking powder, ¼ teaspoon Monkfruit (or Stevia) sugar and ⅛ teaspoon salt.

Broccoli Pie baked in pie dish side view with slice on spatula

Slow Cooker Broccoli Pie

Easily make crockpot Broccoli Pie, no need for steamed broccoli step! Mix all the ingredients following the recipe and place in slow cooker. Fold in fresh broccoli, stirring gently. Cook on low for 5-6 hours or on high for 2-3 hours. If using frozen broccoli, thaw and drain first and reduce cook time by at least an hour (on low).

Broccoli Pie baked in pie dish

More Easy and Delicious Veggie Side Dishes

How to Store

  • Serve: Broccoli Pie can be at room temperature for up to 2 hours before you need to refrigerate or freeze.
  • Store: Cool Broccoli Pie completely before covering tightly with plastic wrap and refrigerate for up to 4 days.
  • Freeze: This Broccoli Pie can be frozen for up to 3 months, covered in plastic wrap and foil or in an airtight container. To reheat, thaw overnight in the refrigerator.

Broccoli Pie baked in pie dish cut with slice removed

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Broccoli Pie

Broccoli Pie is the easiest cheesiest veggie casserole. Golden brown crustless quiche with broccoli florets, shredded cheddar cheese, eggs and biscuit mix.
Yield 6
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 cups fresh broccoli , chopped
  • 1/4 cup yellow onion , minced
  • 1 cup cheddar cheese , shredded
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs

Instructions

  • Heat oven to 400 degrees. Grease 9-inch pie plate.
  • Microwave broccoli in a glass bowl covered with a wet paper towel for 2 minutes to steam.
  • Mix onion, cheese, bisquick, milk, salt, pepper and eggs together, then fold in the broccoli.
  • Pour into pie plate and bake for 40-45 minutes or until golden brown.

Nutrition

Calories: 175kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 492mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 41mg | Calcium: 232mg | Iron: 1mg
Keyword: Broccoli Pie

Broccoli Pie baked in pie dish side view with slice on spatula collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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