Call it a pie or a quiche, broccoli and mushrooms are a fantastic combo no matter what the name.
Broccoli and Mushroom Pie
Servings
8 Servings
Ingredients
- 1 10-ounce box frozen chopped broccoli cuts, thawed and drained
- 1 8-ounce carton fresh sliced mushrooms
- 1 medium onion diced
- 1 9-inch frozen prepared piecrust
- 4 eggs
- 1 cup liquid non-dairy creamer
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F.
- Arrange broccoli, mushrooms and onions in piecrust.
- In a bowl, place eggs, non-dairy creamer, flour, salt and pepper. Mix to combine.
- Pour over vegetables.
- Bake at 375 degrees for 1 hour to 1 and 15 minutes, until mixture is set. Use a pie server to cut into wedge-shaped pieces. Serve warm.
- Tip: Loosely cover with aluminum foil if center is not yet set but crust is browning too fast.
Sure, frozen and thawed and drained would be great.
Can I add spinach?
Yes of course.
Can I use fresh Broc?
can this be frozen?
It is Richs whip, but any non dairy milk would work, maybe try coconut milk.
Is non dairy creamer riches wip? Or mocha mix?
Can this quiche be frozen?
Okay, so I made this recipe in a mini cupcake pan without the onions and it is SO delicious! I only needed to cook the mini quiches for 30 minutes and they came out amazing. I also added a little bit of onion soup mix. Maybe a teaspoon. I can’t wait to see what my guests think!
I’m making this pie for Shabbos without the crust. Maybe in a mini cupcake pan! I love the broccoli/mushroom combo.
I am sure it wouldn’t be a problem.
Can the non dairy creamer be substituted by fresh cream for milky or soya milk for parev?
pareve quiche! perfect