Broccoli and Mushroom Pie
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Broccoli and Mushroom Pie
Times
- Prep Time : 6 min min
- Ready Time : 6 min
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
Directions
- 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.
Tips
Loosely cover with aluminum foil if center is not yet set but crust is browning too fast.
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Pareve , Breakfast, Brunch, Lunch, Main, Side Dish , Shabbat , 15-minute Prep , American , Cooking for a Crowd, Dinner Tonight, Freezer Friendly , Kid Friendly ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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pareve quiche! perfect
Can the non dairy creamer be substituted by fresh cream for milky or soya milk for parev?
I am sure it wouldn’t be a problem.
I’m making this pie for Shabbos without the crust. Maybe in a mini cupcake pan! I love the broccoli/mushroom combo.
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!