Thursday, March 21, 2013

Awesome Golden Cheddar Broccoli Pie

Tonight I was in the mood to experiment a bit again and I wanted a meatless dinner...so I decided to make an Awesome Golden Cheddar Broccoli Pie!  It was really easy to make and it turned out really good.  It also has endless possibilities for how you can swap ingredients for your favorites or add meat to make it a more substantial meal!  Since it has eggs and almond flour...you still get protein even without any meat.  Below is my easy peasy recipe.  Enjoy!




Awesome Golden Cheddar Broccoli Pie

Ingredients:


Olive oil spray

1/2 cup blanched almond flour
2 tablespoons solid coconut oil (not melted) or diced chilled butter
1/4 teaspoon sea salt
1-1/2 teaspoons baking powder
1 cup half-and-half or cream
3 large eggs
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
Dash of cayenne pepper, optional
2 cups chopped steamed broccoli florets
1/2 cup diced cooked onions 
1 cup shredded sharp cheddar cheese
2 tablespoons finely grated Parmesan

Directions:


Preheat oven to 350 degrees F.  Lightly spray a 10-inch glass or ceramic pie dish with olive oil spray. 


In a medium-large bowl, add almond flour, coconut oil, salt and baking powder.  Using a pastry or dough cutter, cut the coconut oil into the flour mixture until it is evenly distributed and resembles crumbs.  Add half-and-half, eggs, pepper, and dry mustard and whisk until blended.


Spread broccoli in the bottom of pie dish; scatter with cooked onions and top with shredded cheddar cheese.  Pour liquid mixture evenly over the top of the broccoli/onions and sprinkle with Parmesan.  Bake at 350 degrees for about 40-45 minutes until golden brown and done (not jiggly).  Mine took about 42 minutes.  Cool about 5 minutes before cutting.  


Note:  When you pour the liquid mixture over the filling ingredients, it may appear like there isn't enough, but it will puff up and surround the filling as it bakes.  If your oven tends to run hot, begin checking the pie at around 35 minutes.  


  

23 comments:

MemoryKeeper said...

That is awesome! Just to clarify you're adding the liquid ingredients to the crumbs you just made?

Gourmet Girl Cooks said...

Hi MemoryKeeper! Yes, the liquid ingredients get added to the bowl of "crumbs" you just made -- it blends better to cut the coconut oil into the almond flour. I am using the coconut oil as "shortening". Hope you enjoy it! :-)

CyberSis said...

Hi GGC,

This looks wonderful! I think I'll make it tomorrow or on the weekend.

I love your spinach pie so much that ever since the first time we had it I've been plotting how I might change up the ingredients slightly to produce Quiche "Lorraine-ish." :-) I would use the Coleman's nitrite-free bacon, for sure. I'll bet either of these two recipes could easily be adapted. Maybe especially the Cheddar/Broccoli ... more cream & fewer eggs might give it a more "quiche-like" texture, perhaps?

CyberSis said...

Hi again, GGC,

After reading the recipe *more carefully* this time, I realize that it's "crust-less." Wow, how did I miss that! That *is* awesome! Reminds me of a healthy version of the Bisquick "miracle pies" (I think that's what they called them.) Can't wait to try it! :-)

Gourmet Girl Cooks said...

Hi Cybersis! Yes, this pie is less "eggy" textured -- basically enough to hold the ingredients together and you are exactly right -- I was trying to recreate a version of what once was called "Impossible Pies" -- I was going to say that but I figured nobody would know what I was talking about...LOL I almost named it "Oh so Possible Pie"...but figured it would leave people scratching their heads wondering what kind of name is THAT! :-) P.S.-- I used to make those pies all the time many years ago. Enjoy playing with the ingredients! :-)

CyberSis said...

LOL ... that's it ... *Impossible* pie. I remembered the pie but couldn't quite come up with the name! Thanks for putting the name with the face! :-)

MaryBeth Love said...

Impossible Pies were one of the first dinners I cooked for my new hubby back in the early 80's! Loved them...who wouldn't love Bisquik!

Do you think I could make your recipe with whole milk in place of the half and half?

Gourmet Girl Cooks said...

Hi Cybersis -- I'm just glad somebody else remembered them other than me! :-)

Gourmet Girl Cooks said...

Hi MaryBeth -- YES...definitely would work with milk -- I just tried to keep the carbs low. It should definitely work with milk! I made those too as a "new bride" many many years ago -- I thought I was a real "chef" making those too....LOL! :-)

Patricia said...

That looks awesome like the cook who made it! Thanks! I just made a carrot cake using coconut oil in place of vegetable oil.

Gourmet Girl Cooks said...

Thanks, Patricia! Carrot cake sounds delicious!!! How did it turn out?

Patricia said...

Delish! Thanks for asking! I ate two pieces. It would be good with your recipe for condensed milk over the top of it!

Gourmet Girl Cooks said...

Sounds delicious Patricia, and I bet it would be good with the sweetened condensed milk over it! Haven't had carrot cake in a while -- I love it though! :-)

CyberSis said...

Hi GGC,

We had the "Oh So Possible Pie" tonight and it was fabulous! Looking forward to the left-overs tomorrow! My half-and-half was a bit "over the hill" and the only thing I had on hand was some plain So Delicious coconut milk ... it worked great. :-) I served the pie with your wonderful salmon patties. Perfect!

Gourmet Girl Cooks said...

Hi Cybersis -- so glad you enjoyed it! It's also good to know it worked great with the coconut milk substitution too! I actually enjoyed some of the leftovers with our fish for dinner tonight! :-)

Anonymous said...

Just made it for dinner~ SO GOOD thank you!!
My husband just had seconds.

Gourmet Girl Cooks said...

Wow -- thanks, "Anonymous" -- so glad you liked it. It's a really good sign when your hubby has seconds! :-) I am so glad that you both enjoyed it. Thanks for letting me know!

Amanda said...

I had friends over with dairy allergies, so I made this with goat milk and goat cheese. It may replace the cheddar as my favourite in this recipe. And this is one of my favourite recipes, so it gets played with a lot.

Gourmet Girl Cooks said...

Hi Amanda,

What a great idea. I know that I am seeing more and more goat cheese available in more regular grocery stores in the past year or so. Many different flavors, too. I'm so happy you have found another way to enjoy it! :-)

Jackie :) said...

Hi Gourmet Girl! Do you think this could be prepared ahead of time, refrigerated, and then pulled out to be baked the next night?

Gourmet Girl Cooks said...

Hi Jackie,

I've never tried doing that but it probably could be done. You might have to adjust the baking time a bit. Also, be careful about putting a cold pie dish into a hot oven because it might crack. You also could place the broccoli onions and cheese in the pie plate and mix the liquid mixture and keep it separate. You could then pop the pie dish into the microwave for a couple minutes to slightly heat and take the chill off the dish, then pour the liquid over it and put it in the oven to bake. Let me know how it works if you try putting it together the day before. Thanks! :-)

Anonymous said...

I'm new to the low carb eating. Just to claryify, are all of the recipes on your low carb pages actually low carb? Some don't appear to be....if that makes sense. Thank you.

Tashia
swtpoppins@att.net

Anonymous said...

How about some nutrition statistics statistics perslice❓