Broccoli Cheese Pie

This vegetable pie is like a lighter, more colorful cousin of quiche. Broccoli florets layered with crumbled feta, blanched carrots, and julienned red pepper, all bound together with an egg and evaporated skim milk custard seasoned with oregano.

The broccoli arrangement isn’t random. Stems go toward the center, florets face the outside. This gives the pie a flower-like presentation when sliced and ensures even cooking since the thicker stems sit closer to the middle where the custard takes longest to set.

Using evaporated skim milk instead of cream or whole milk is what keeps this pie light without making it watery. Evaporated milk has the body and richness of cream but a fraction of the fat. It sets up firm in the oven and gives the custard a silky texture that holds a clean slice.

Feta crumbled between the broccoli layers adds salty, tangy pops throughout. It doesn’t melt into gooey pools like cheddar or mozzarella. Instead it softens and holds its shape, giving each bite a distinct burst of cheese flavor.

Chef Tips

• Blanch and drain the broccoli and carrots thoroughly before assembling. Wet vegetables steam inside the pie and prevent the custard from setting properly.
• Bake covered with foil for the first 50 minutes to prevent the top from browning too fast. Uncover for the last 10 minutes to let the surface set and develop light color.
• The pie is done when a knife inserted in the center comes out clean. Let it rest 5 minutes before slicing.

Variations

• Swap feta for goat cheese for a milder, creamier tang.
• Add a handful of sun-dried tomatoes for extra sweetness and color.
• Skip the pie shell entirely and pour the filling into a greased pie dish for a crustless version that’s even lighter.