Previous Post Next Post

Food

Brought to you by

How I Hide Broccoli from Myself: Vegetable Pie!

By Kelsey Banfield |

Vegetable PieEarlier this week I confessed my broccoli apathy but, like most children, I will eat it if it’s been hidden from me. In my case I love a good vegetable pie. If there is broccoli in it, who cares?! This has been a favorite of ours for years. Most of the time I make it for brunch on weekends, but it is also a fantastic weeknight dinner. Best of all, there is some flexibility with the ingredients. Broccoli can be completely omitted, for example, and you can use just about any vegetable combination you’d like. Since most other people like broccoli I usually leave it in when making it for guests. This doesn’t bother me in the least, when it comes out of the oven it’s a delicious quiche full of fresh eggs, vegetables and cheese, a fantastic meal that will sway even the pickiest of eaters.

Vegetable Pie

1 Pie Crust

1 red pepper, chopped

1 head broccoli, chopped

½ red onion, chopped

2  garlic cloves, finely minced

1 tomato, sliced

1 T. fresh basil, roughly chopped

4 eggs

1 c. half & half

2 c. Monterey Jack cheese

1/3 c. Parmesan cheese

1. Preheat oven to 350ºF. Prepare pie crust in a 9″ pie dish according to directions.

2. Heat 2 T. olive oil in a pan over medium heat. Saute vegetables and garlic until soft and fragrant.

3. Meanwhile, in a bowl whisk together the eggs, half & half, Monterey Jack and Parmesan.

4. Then, add the cooked vegetables to the egg mixture, add the chopped basil and stir all the combine. Add a few pinches of Kosher salt and a few cranks of black pepper and pour the eggs into the pie crust.

5. Lay the tomato slices on top and sprinkle with  a little bit of extra Parmesan cheese. Bake for 50-55 minutes, or until top is completely set. Slice and serve!

More on Babble

About Kelsey Banfield

thenaptimechef

Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

0 thoughts on “How I Hide Broccoli from Myself: Vegetable Pie!

  1. Jennifer Savor the Thyme says:

    I will be sure to bring some broccoli snacks for you whenever we get together. Good job making sure you get some into your body

  2. [...] Vegetable Pie A simple, healthy pasta dinner put together with what’s in the fridge. [...]

  3. vegan says:

    That’s a great way to hide your veggies … definitely something I would like to do when trying to make my kid eat his vegetables. But I also think that sometimes just using different spices can liven up bland vegetables like broccoli and make them more interesting and palatable. For instance, I tried this South Indian style curry, and a North Indian gravy with broccoli, and it was lapped up by the kids. You might like it too.

    http://www.vegrecipes4u.com/broccoli-cabbage-curry.html

    http://www.vegrecipes4u.com/broccoli-cauliflower-gravy.html

  4. Ika Devita Susanti says:

    My boyfriend hates broccoli so much. This recipe is superb! I’m gonna cook this and give it to him. Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post