Broccoli And Cheese Puff Pie Recipe
This Broccoli and Cheese Puff Pie is a delightful combination of flaky puff pastry, tender broccoli florets, and creamy, cheesy filling. The golden crust encases a savory mixture of eggs, cream, sautéed onions, and garlic, enhanced by melted cheddar cheese and a hint of herbs. Perfect for brunch, lunch, or a light dinner, this pie is both comforting and satisfying. Easy to prepare, it offers a crispy texture on the outside with a rich, flavorful interior. Serve it warm, garnished with fresh parsley, for a dish that is sure to impress.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
1 sheet of puff pastry (thawed if frozen)
2 cups broccoli florets, steamed until just tender
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
1 cup shredded cheddar cheese (or a mix of your favorite cheeses like Gruyère or mozzarella)
4 large eggs
1/2 cup heavy cream (or whole milk)
1/4 teaspoon dried thyme
Salt and pepper to taste
1 egg yolk mixed with 1 tablespoon water (for egg wash)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan.
Prepare the Puff Pastry:
Roll out the puff pastry on a lightly floured surface to fit your pie dish. Carefully transfer the pastry to the dish, pressing it gently into the bottom and sides. Trim off any excess pastry and prick the bottom with a fork to prevent puffing.
Saute the Aromatics:
In a skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Remove from heat.
Assemble the Filling:
In a large bowl, whisk together the eggs, heavy cream, thyme, salt, and pepper. Add the steamed broccoli, sautéed onions, and 3/4 cup of the shredded cheese. Mix gently to combine.
Fill the Pie:
Pour the filling mixture into the puff pastry-lined dish. Sprinkle the remaining cheese on top.
Brush with Egg Wash:
Brush the edges of the puff pastry with the egg yolk-water mixture for a golden finish.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the pastry is golden brown.
Cool and Serve:
Let the pie cool for about 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Notes:
Puff Pastry:
Ensure the puff pastry is fully thawed but still cold when working with it. This helps achieve a flakier crust.
Cheese Options:
Experiment with different cheeses like Swiss, gouda, or feta for unique flavor combinations.
Broccoli Texture:
Steam the broccoli lightly to maintain its crunch. Overcooking can make the filling too watery.
Tips and Tricks
Prevent Soggy Bottom:
Blind bake the puff pastry for 10 minutes before adding the filling to avoid a soggy crust.
Add Protein:
Add cooked bacon, ham, or shredded chicken for extra protein.
Make Ahead:
Prepare the filling a day ahead and store it in the fridge. Assemble and bake fresh for the best texture.
Serving Suggestion:
Pair with a simple side salad or tomato soup for a complete meal.
Storage and Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness.
Enjoy your flaky, cheesy, and satisfying Broccoli and Cheese Puff Pie!