Recipe: Crustless Broccoli Pie

Crustless Broccoli Pie
Source: Woman's World Magazine.
Shared and MM by Judi M. Phelps.
Yield: 6 Servings

1 tbsp plain dry bread crumbs
2 tsp butter or margarine
1/2 cup onion; finely chopped
2 cloves garlic; minced
1 cup mushrooms; sliced
1 (10 oz) pkg. frozen chopped broccoli. thawed and drained*
4 eggs
2 cups skim milk; scalded
1 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
dash ground red pepper
6 oz extra sharp cheddar cheese; shredded (1-1/2 cups)
3 tbsp all-purpose flour

Grease a 10-inch quiche dish. Sprinkle with crumbs; set aside.

In a 10-inch skillet, melt butter. Add onion and garlic and cook over medium heat, stirring often, 3 minutes. Add mushrooms and cook, stirring frequently, 5 minutes or until soft.

Squeeze broccoli dry between paper towels. Add to skillet. Cook, stirring often, 1 minute longer.

Preheat oven to 325 degrees F.

Beat eggs lightly in a large bowl. Slowly stir in milk. Stir in Worcestershire sauce, salt, pepper and ground red pepper. Add cooked vegetables; stir to blend.

In medium bowl mix cheese and flour. Stir into egg mixture. Pour or spoon into quiche dish.

Bake 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

*Judi's Notes:
This recipe tastes much better with fresh broccoli, either steamed or cooked in the microwave. The frozen broccoli is fine though if you are in a hurry or fresh is not available.