We like broccoli around here. Well, my husband didn't used to, but he's coming around. Broccoli was always one of my favorite vegetables growing up and it still is (you can find my Cream of Broccoli soup recipe by clicking here).
Anyway, it's Lent and we are Catholic, so for us that means no meat on Fridays. I also know some families do 'Meatless Monday's' all through the year, so I thought this would be a good recipe to share for Lent, for those of you who were vegetarian or for those of you that just like Broccoli. And if you don't like Broccoli, you could probably substitute asparagus or another green vegetable and that would work just great too.
This is an adaptation of recipe I pulled out of one of my magazines (I think it was Family Circle, but don't quote me on that), but I can't ever leave well-enough alone, so I had to make some adjustments to make it just right for our family. I hope you like it!
Broccoli & Onion Pie
1 cup milk
3 tablespoons vegetable oil
1/2 cup cheddar cheese
1/2 cup Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 cups Bisquick
4 cups broccoli, chopped (frozen, thawed or fresh)
1 cup onions, chopped
*These can Broccoli and Onion pies can be made in individual baking dishes or in a muffin tin.
Preheat oven to 400 degrees. Use butter or cooking spray to coat the baking dishes or muffin tin.
Mix together milk, eggs, oil, 3/4 of all the cheese, oregano, garlic salt and pepper. Use a whisk to combine. Once wet ingredients are combined, stir in Bisquick, broccoli and onions. If the mixture appears too wet, you can add a little more Bisquick and if it appears to dry, you can add in a little more milk.
Divide the mixture between four individual baking dishes (approximately 8 oz. each) or make smaller portions and divide equally among 8 muffin cups.
Bake at 400 degrees for 35 minutes or until a knife inserted comes out clean. During the last 5 minutes of cooking, sprinkle the rest of the two cheeses on top.