Broccoli Pie Calories

To make broccoli pie, cook the broccoli until just tender and drain it well. Combine it with cheese and any binder in the recipe, add the filling to pastry or a crust, and bake until the pastry is golden and the center is set.

Yes, frozen broccoli works well in broccoli pie. Thaw it first and squeeze or drain away excess water before adding it to the filling; otherwise, moisture can make the pastry soggy and keep the center from setting properly.

Yes, briefly cook broccoli before adding it to broccoli pie, especially if the florets are large. Steaming or blanching until just tender helps it cook evenly inside the pastry; drain it thoroughly so the filling does not become watery.

Cheddar is a popular choice for broccoli pie because it melts well and has a distinct savory flavor. Feta, goat cheese, or a milder melting cheese also work; adjust added salt if the cheese is already salty.

Drain the cooked broccoli thoroughly and avoid adding a wet filling to broccoli pie. If using a pastry crust, prebaking it can help keep the base crisp. Let the finished pie rest briefly before slicing so the filling can settle.

Yes, you can make crustless broccoli pie by baking the broccoli, cheese, and egg-based filling in a greased dish. It will be more like a savory bake than a pastry pie, so check that the center is firm before serving.

Broccoli pie keeps in a covered container in the refrigerator for about 3 days. Reheat slices until hot throughout; an oven or toaster oven usually restores more crispness to the pastry than a microwave.

Yes, broccoli pie can be frozen after baking and cooling. Wrap individual slices tightly or store them in a freezer-safe container, then thaw in the refrigerator and reheat in the oven. The pastry may be less crisp after freezing.

Serve broccoli pie with a green salad, roasted vegetables, or a light soup for a fuller meal. A crisp salad with a tangy dressing balances the richness of the pastry and cheese without competing with the broccoli filling.