Sunday, May 15, 2005

Broccoli and Cream Cheese Impossible Pie

Broccoli and Cream Cheese Impossible Pie (Adapted from Canadian Living)

1 tablespoon canola oil
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 tablespoon chopped fresh dill
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 cups chopped broccoli florets
8 ounces herb-flavored cream cheese spread
1 cup all-purpose flour
2 teaspoons baking powder
4 tablespoons cold unsalted butter, cubed
3 large eggs
2 large egg whites
1 1/2 cups milk

Preheat oven to 350 degrees.

In a large skillet, heat oil over medium heat - add onion, red pepper, dill, 1/4 teaspoon salt and pepper. Cook until the vegetables have softened, about4 to 6 minutes. Stir in broccoli and remove from the heat. Scoop the mixture into a 10" pie pan lightly coated with cooking spray - spread to an even layer. Place dollops of the cream cheese evenly over the top.

In a medium bowl, whisk together flour, baking powder and remaining 1/8 teaspoon salt. Using pastry blender cut in butter until the mixture resembles coarse meal.

In a medium bowl, whisk together eggs and milk until combined. Pour into the dry ingredients and stir until combined. Pour over the vegetables in the pie pan. Place into the oven and bake until the top is golden and a knife placed in the center comes out clean, about 40 to 50 minutes. Remove and place on a wire rack to cool for about 5 to 10 minutes before serving.

Makes about 4 to 6 servings.

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