Broccoli Pie

My endless search (one could call it an obsession, maybe) for new vegetarian entrees has led me to lots of quiches and fritattas. I can't even tell you how many egg-based dishes I've bookmarked to try, but it is a lot. When I saw this recipe for broccoli "pie" (not technically a quiche because there's no heavy cream and not much liquid at all; not a fritatta because it has a crust), I knew we would love it, and I couldn't wait to try it.

We did love it! This comes together so easily and doesn't require much clean-up at all, and it is absolutely delicious too. I loved the creative use of packaged soup mix, which doesn't taste like it's a mix in this recipe and really adds a lot of great flavor to this dish. Served with a simple salad and some crusty bread, this broccoli pie makes an excellent brunch, lunch or dinner.

Broccoli Pie
source: seen on My Tasty Treasures and slightly adapted from Stacey Snacks

2 cups of steamed broccoli florets
3 eggs
1 cup of whole milk
Dash hot sauce
2 cups of cheddar cheese, shredded
1 package of Lipton vegetable soup mix
1 pastry crust, rolled out and fitted into a 9-inch pie plate.

1. In a large bowl, whisk eggs, milk and hot sauce together. Add broccoli, cheese and soup mix. Pour into unbaked pastry.

2. Bake on a cookie sheet for 40 minutes at 350 degrees until top is golden. Let rest a few minutes before serving.