Broccoli and Cream Cheese Impossible Pie
It looks like a quiche, but it's magical how the batter forms its own bottom crust and filling as it bakes. As comforting as macaroni and cheese, this pie is a surefire kid-pleaser.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| Cal | 406 |
| pro | 12 g |
| total fat | 29 g |
| sat. fat | 16 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 195 mg |
| sodium | 555 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 15% |
| vit A | 43% |
| vit C | 75% |
| folate | 27% |
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1 tbsp (15 mL) vegetable oil
1 onion, chopped.
1 sweet red pepper, chopped
1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) chopped broccoli florets
1 tub (8 oz/250 g) herbed cream cheese
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 cup (50 mL) butter, cubed
4 eggs
1-1/2 cups (375 mL) milk
Preparation:
In skillet, heat oil over medium heat; cook onion, red pepper, dill, salt and pepper, stirring occasionally, until softened, about 5 minutes. Stir in broccoli. Spoon into greased 10-inch (25 cm) pie plate. Dollop with cream cheese; set aside.
In bowl, whisk flour with baking powder. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs; whisk in eggs and milk until smooth. Pour over broccoli mixture.
Bake in 350ºF (180ºF) oven until golden and knife inserted in centre comes out clean, about 45 minutes. Let stand for 5 minutes before cutting.
Additional Information
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Substitutions: Use 1 cup (250 mL) shredded Cheddar or Monterey Jack cheese instead of the cream cheese.
Use 1 cup (250 mL) biscuit mix instead of the mixture of flour, baking powder and butter.Tip: For a heartier pie, add 1 cup (250 mL) chopped cooked ham or turkey.
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For more ideas on cooking with Real Cream, click here |
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