This is the updated Broccoli Mushroom Cheese Pie – plant based, gluten free and fresh mushrooms!
In the Beginning there was Broccoli Mushroom Cheese Pie
I updated our favorite Broccoli Mushroom Cheese Pie to make it gluten and plant based optional. I also added fresh mushrooms to the rich and delicious pie. The recipe is now more versatile, and if you like you can even substitute spinach instead of the broccoli or add additional veggies like diced red pepper. The world has just opened up to all the possibilities.
Broccoli Mushroom Cheese Pie – so good you’ll have to make two!
In 2011…
I spent a lot of time this week contemplating what to write in this week’s blog. I wanted to write something that would capture the essence of the mood of the Nine Days, and actually found it very challenging.
I generally use Kosher Everyday as an outlet to find the humor and quirky joy in everyday life. The Nine Days are the period of time historically tragic for the Jewish people – not very joyous or funny. It is a time to reflect on what we have, and what we have lost as a Jewish Nation and as individuals. As a result of the mourning of the time, we have a custom to only eat dairy foods – no meat.
Broccoli Mushroom Cheese Pie…the Original…
I decided that I would give you a simple, no frills, easy to make, but really delicious dairy recipe that you can make during the Nine Days (and afterwards too!) – Broccoli Mushroom Cheese Pie.
This pie is really one of my family’s favorites. Made with ready to use ingredients that you have in your freezer and pantry, it’s a super easy to make recipe. It’s also an incredibly flexible recipe, you can add more eggs to make it more “quichelike”, or can add more chopped broccoli, less mushrooms, another of your favorite frozen vegetables (or even fresh), and you’re good to go.
The original dairy cheese and gluten filled version of Broccoli & Mushroom Cheese Pie.
In 2021…
Now I make this awesome Broccoli and Mushroom Cheese Pie plant based, gluten free and with fresh mushrooms. I use Wholly Wholesome gluten free pie crusts – which taste as good as the gluten filled frozen pie crusts, plant based egg replacer JUST egg, vegan mozzarella, and fresh mushrooms instead of canned. It’s an upgrade and everyone in the family can eat it.
The whole pie.
It’s still one of our family’s favorites!
Look quickly…this pie will be eaten fast by your family!!!
And then I digress…
You might say “It’s easy as Pie”! Now the distracted part of me that wasn’t trying to think of how to write a Nine Days article, was contemplating what exactly does the phrase “Easy as Pie” really mean? Pie’s generally are not necessarily easy to make…it takes a skilled hand to make and roll the crust.
Not always so easy.
And the filling…if you don’t have the right ratio of ingredients in a fruit pie it can be a huge disaster!
Could they be talking about π – 3.14159265…? I can tell you from my days as a Math Major in College, some of the formulas and equations that had π in them were definitely not easy at all!
Then upon further reflection, I decided that the phrase must be referring to the Broccoli Mushroom Cheese Pie recipe – because it really is “Easy as Pie”!
Broccoli Mushroom Cheese Pie
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 min
- Yield: 2 pies 1x
- Category: Main
- Method: Baking
- Cuisine: Plant Based
- Diet: Kosher
Description
Simple, no frills, easy to make, but really delicious dairy recipe that you can make during the Nine Days (and afterwards too!) – Broccoli Mushroom Cheese Pie.
This pie is really one of my family’s favorites. Made with ready to use ingredients that you have in your freezer and pantry, it’s a super easy to make recipe. It’s also an incredibly flexible recipe, you can add more eggs to make it more “quichelike”, or can add more chopped broccoli, less mushrooms, another of your favorite frozen vegetables (or even fresh), and you’re good to go.
Ingredients
Scale
- 24 ounces frozen chopped broccoli, or broccoli florets — partially defrosted
- 16 ounces part skim shredded mozzarella cheese or plant based mozzarella
- 16 ounces fresh mushrooms, sliced
- 1/2 cup sliced green onion
- salt and pepper to taste
- 4 large eggs or plant based egg substitute
- 2 deep dish frozen pie crusts – can be gluten free
Instructions
- Preheat oven to 375° F. Line a large dairy cookie sheet with aluminum foil. Set aside.
- In a large bowl, combine broccoli, mushrooms and cheese. Add green onion, salt, and pepper. Mix until thoroughly combined. Add the eggs and mix until all the ingredients are thoroughly coated with egg.
- Evenly spoon broccoli mixture into the two pie crusts.
- Place pies on the prepared cookie sheet.
- Bake for 45 minutes until crust and pie are lightly browned.
- Remove from oven and allow to cool for 5 minutes before serving.
Equipment
Wholly Wholesome, Pie Shell Gluten Free
Buy Now →
Follow Your Heart Vegan Gourmet Shredded Mozzarella, 8 oz
Buy Now →
Buy Now → Notes
- You can add 2-4 additional eggs to make the recipe more “quichelike”. You can also substitute your own favorite vegetables to personalize this great recipe!
- I make this recipe plant based and gluten free. I use JUST egg substitute, Wholly Wholesome gluten free pie crusts, and Follow Your Heart vegan Mozzarella. It’s delicious either way!
Nutrition
- Serving Size: 1 Slice
- Calories: 181
- Sugar: 3.5 g
- Sodium: 1040.7 mg
- Fat: 4.6 g
- Carbohydrates: 11.9 g
- Protein: 24.9 g
- Cholesterol: 103.2 mg
Recipe Card powered by
An easy family favorite made with ingredients you already have!
More Meat Free Recipes
I would also like to share with you the article that I wrote for Aish.com for the Nine Days – Recipes for the Nine Days. It has some of my favorite dairy and pareve recipes to help you plan for your Nine Days menus.
As I wrote in that article, a good meal can be a real form of consolation. I hope that these flavorful and healthy dishes with be a source of comfort during the sad time of the Nine Days. May we know no more sorrow and may the Beit Hamikdash be quickly built in our lifetimes.
Leave a Reply