Country Broccoli Piebroccoli8

  • 1 1/4 c Flour
  • 1/4 tsp Salt
  • 1/3 c Butter-flavored Crisco Shortening
  • 4–5 Tbsp Ice Water
  • 1 c Onion, chopped
  • 3 T Butter
  • 4 Eggs – lightly beaten
  • 4 1/2 c Broccoli – fresh, chopped, blanched and drained
  • 1 c Mozzarella Cheese – shredded
  • 1 c Colby Jack Cheese – shredded
  • 15 oz Ricotta Cheese
  • 1/3 c Parmesan Cheese
  • 1/4 tsp Pepper – ground
  • 1/4 c Bacon – finely chopped and fried crisp

Serves 6-8

Combine the flour, salt and shortening in a medium mixing bowl. Mix until coarse crumbs form. Gradually add 4 to 5 Tbsp. of ice water until moistened. Roll out on a well floured surface until 1 1/2 inches larger than the pan. Place crust in a 9 inch deep dish pie pan. Trim edges and crimp edges. Use excess dough to make pastry shapes to decorate top if desired. Set shell aside. In a large skillet, sauté onion in butter over medium heat until tender. Place onion into a large mixing bowl. Add eggs, broccoli, cheeses, pepper and bacon. Stir well. Pour into the prepared pie shell. Bake in a 350ºF oven for 50 to 55 minutes or until a knife comes out clean when inserted into the center. Bake pastry cut-outs until lightly browned. Decorate top with pastry or cheese cut-outs if desired. Serve warm.

Recipe by: Belinda Myers, Dallastown

First Place

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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