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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Biscuit mix is the secret to the no-fuss crust in the tasty broccoli dish shared by Judy Siegrist of Albuquerque, New Mexico. There's no need to roll out a crustit makes its own as it bakes, she says. I keep one pie in the freezer to thaw and warm up in a jiffy. Ingredients:
6 cups frozen chopped broccoli, thawed |
3 cups (12 ounces) shredded cheddar cheese, divided |
2/3 cup chopped onion |
3 eggs |
1-1/3 cup milk |
3/4 cup biscuit/baking mix |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting. Yield: 2 pies (6 servings each).
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