Recipe by NoblePig.com | Serves: 6-8
Ingredients
Crust:
- 8 oz shredded extra sharp cheddar cheese (shred yourself)
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon dry mustard
- 1/2 cup butter, melted
Pie:
- 3 cups broccoli, small pieces of the crown
- 3 cups cauliflower, small pieces of the crown
- 2 Tablespoons butter
- 4.5 ounces sliced fresh mushrooms
- 2 large shallots, finely chopped
- 1 Tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon salt
- 6 slices bacon, cooked, crispy, chooped
- 3 large eggs, slightly beaten
Directions
- 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.
- Recipe courtesy of noblepig.com.