Broccoli Cheese Egg Pie Recipe – Easy Indian-Style Quiche

Last Updated on 4 months by Neha Deshmukh

Broccoli Cheese Egg Pie Recipe – Easy Indian-Style Quiche

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – a classic quiche with a lovely Indian twist. I first made this when I was craving something comforting and cheesy, but wanted to sneak in some extra veggies. It’s become a family favorite, and I think you’ll love it too! It’s perfect for brunch, a light lunch, or even a simple dinner.

Why You’ll Love This Recipe

This Broccoli Cheese Egg Pie is seriously easy to make – even if you’re not a seasoned baker. It’s packed with flavor, thanks to the broccoli, cheese, and a hint of spice from the green chilies. Plus, the addition of cottage cheese (paneer!) gives it a wonderfully creamy texture and a uniquely Indian touch. It’s a great way to get your veggies in, and it’s always a crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this delicious pie:

• 10-12 oz broccoli (about 280-340g)
• 2 tsp oil
• 8 large eggs
• ½ cup shredded cheese (about 50g)
• To taste green chilies
• ½ cup cottage cheese (paneer) (about 120g)
• To taste salt
• ¼ tsp black pepper (about 1g)
• 1 stalk green onions

Ingredient Notes

Let’s talk ingredients! Broccoli is the star here, but you can definitely experiment with other veggies.

Now, about that cheese… I love using a mix of cheddar and mozzarella for a good melt, but feel free to use whatever you like! For an Indian palate, a little bit of processed cheese (like a mild cheddar slice) can add a lovely familiar flavor. You could even try a sprinkle of grated paneer on top for extra cheesiness!

And the cottage cheese? This is where the magic happens. Paneer adds a beautiful creaminess and a subtle tang that really elevates the pie. Don’t skip it if you can help it! If you absolutely can’t find paneer, ricotta cheese is a decent substitute, but it won’t have quite the same flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (180°C). This is important – a preheated oven ensures even baking.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent and softened – about 3-5 minutes.
3. Grease a 9-inch pie dish with a little oil. This prevents the pie from sticking.
4. Add the broccoli, chopped green chilies, and sliced spring onions to the pan with the onions. Cook for about 3 minutes, just until the broccoli is partially cooked. We don’t want it mushy!
5. Pour the vegetable mixture into the greased pie dish, spreading it out evenly.
6. In a bowl, whisk together the eggs, salt, pepper, shredded cheese, and cottage cheese until everything is well combined.
7. Gently pour the egg mixture over the vegetables in the pie dish. Make sure everything is nicely covered.
8. Bake for 45-50 minutes, or until the edges of the pie are golden brown and the center is set. You’ll know it’s ready when the edges pull away slightly from the dish.
9. Let the pie rest for 5-7 minutes before slicing and serving. This allows it to set properly and makes it easier to cut.

Expert Tips

• Don’t overcook the broccoli! You want it to have a little bit of bite.
• For a richer flavor, use whole milk or cream instead of just eggs.
• If the crust starts to brown too quickly, cover it loosely with foil.
• A sprinkle of paprika on top adds a nice color and a subtle smoky flavor.

Variations

• Spice it up: My friend loves adding a pinch of red chili powder to the egg mixture for an extra kick.
• Add more veggies: Spinach, mushrooms, or bell peppers would all be delicious additions.
• Different cheeses: Experiment with different cheese combinations! Gouda, Monterey Jack, or even a little Parmesan would be great.

Vegan Adaptation

Want to make this pie vegan? No problem!

• Substitute the eggs with a tofu-based egg replacement.
• Use a vegan cheese alternative.
• Replace the cottage cheese with a vegan cream cheese or cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your shredded cheese doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Omit the green chilies altogether.
• Medium: Use 1-2 green chilies, finely chopped.
• Spicy: Add 3-4 green chilies, or a pinch of red chili powder to the egg mixture.

Festival Adaptation (Easter, Brunch)

This pie is perfect for Easter brunch or any special occasion. It’s a beautiful and delicious centerpiece that everyone will enjoy. You can even add a sprinkle of fresh herbs like parsley or chives for a festive touch.

Serving Suggestions

Serve this Broccoli Cheese Egg Pie warm, with a side salad or some crusty bread. It’s also delicious with a dollop of plain yogurt or a sprinkle of chaat masala.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

FAQs

Is this pie suitable for a potluck?

Absolutely! It travels well and is always a hit. Just make sure to keep it refrigerated until serving.

Can I use frozen broccoli for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

What type of cheese works best in this pie?

Cheddar and mozzarella are a classic combination, but feel free to experiment! A little bit of paneer is always a good idea.

Can I make this pie ahead of time?

You can assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking.

How can I adjust the baking time if I’m using a different size pie dish?

If you’re using a smaller pie dish, reduce the baking time by about 10-15 minutes. If you’re using a larger pie dish, increase the baking time by about 10-15 minutes.