Broccoli, Bacon and Cheese Pie

by Cathy Pollak
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Broccoli-Bacon-and-Cheese-PieI'm calling this a pie. Yes, it resembles a quiche, but I prefer to call it a pie. It seems more manly that way. Plus I wanted a more rustic looking version that does not require rolling anything out or having to make actual dough.

The crust here is cheese based, you just press it in the pan and it's ready to skills required. While quiche is often served for just breakfast or brunch, this is definitely perfect for dinner too.

It's not eggy or flavorless. In fact it's bursting with all kinds of tastes and works great for leftovers. Enjoy this one over the weekend!

Broccoli, Bacon and Cheese Pie

Recipe by | Serves: 6-8



  • 8 oz shredded extra sharp cheddar cheese (shred yourself)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoonsalt
  • 1/2 teaspooncayenne
  • 1/2 teaspoondry mustard
  • 1/2 cup butter, melted


  • 3 cupsbroccoli, small pieces of the crown
  • 3 cupscauliflower, small pieces of the crown
  • 2 Tablespoonsbutter
  • 4.5 ouncessliced fresh mushrooms
  • 2 largeshallots, finely chopped
  • 1 Tablespoonall-purpose flour
  • 1/2 cupheavy cream
  • 1/2 cup whole milk
  • 1 teaspoonsalt
  • 6 slicesbacon, cooked, crispy, chooped
  • 3 largeeggs, slightly beaten


  • In a large bowl, mix together all ingredients for the crust until fully incorporated and moist. Press mixture into the bottom and up the sides of a 2-quart baking dish, forming a rustic looking crust. You won't want any holes in the bottom for the liquid to seep through.
  • Add broccoli and cauliflower to a skillet with half a cup of water. Cover. Steam until veggies are tender but still firm, maybe 5 minutes. Drain and keep covered until ready to use.
  • In another skillet, melt butter over medium heat. Saute shallots and onions until tender. Stir in flour until fully incorporated. Add cream, milk and salt. Bring to a boil and cook for 1 minute. Remove from heat and stir in broccoli, cauliflower and bacon. Slowly stir in eggs (you don't want them to cook). Pour mixture into the crust.
  • Bake for 15 minutes in a 400 degree F oven. Reduce heat to 375 degrees F and bake for another 20 minutes or until a toothpick in the center comes out clean.
  • *To get the perfect looking mushrooms and broccoli on top, I made a little extra and placed it on the surface after I had poured the rest of the batter in. I also sprinkled with a little bit of extra cheddar cheese.

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at

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