This Broccoli-Pepper Casserole with Mustard & Cheese Sauce is a perfect twist for a traditional side dish. Want to make it a main dish? Add in some cooked, chopped chicken for a quick, light, easy meal. Print Broccoli-Pepper Casserole with Mustard-Cheese Sauce Ingredients For the base: […]
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This Crustless, Savory Broccoli & Cheese Pie is a wonderfully easy meal, perfect for any weeknight. It is quick, light, healthy and works well with a variety of side dishes. Even better–kids love it–boom! A winner!
It starts easily enough with a simple saute on 2 of the veggies. Toss half of your ingredients in the pan:
Then swirl together the batter an pour on top. A quick bake and you have your savory pie ready for dinner. Pair with a salad, some fresh fruit, a light soup, etc and you have a perfect light, easy dinner!
Savory Broccoli & Cheese Pie
- 1/4 c onion chopped
- 2 c broccoli florets chopped into bite-sized pieces
- 1/2 c artichoke hearts
- 1 c shredded cheddar cheese divided
- 1/2 c crumbled feta cheese
- 1/2 c flour
- 1 t baking powder
- 2/3 c milk
- 2 eggs
- 1 T dijon mustard
- 1/2 t salt
- Freshly ground black pepper
- Pinch of cayenne pepper optional
Heat oven to 400.
Spray a pie pan with olive oil spray and set aside.
Heat a skillet to medium-high heat. Lightly spray with olive oil spray. Add the onion and cook 2-3 minutes, add the broccoli to the pan and continue to cook, stirring, until broccoli is tender-crisp and bright green. Set aside to cook briefly.
Combine broccoli-onion mix with the artichoke hearts, feta cheese and 1/2c of the cheddar and place into the pie pan.
In a small bowl, combine the remaining ingredients (except the remaining cheddar) and beat well. Pour over the vegetable mix in the pan.
Bake for 30 minutes. Remove from the oven and sprinkle the remaining 1/2c of cheddar on top of the pie. Cook an additional 5 minutes. Set aside to cool for 5-10 minutes to set before slicing.
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