Saturday, October 27, 2012

Broccoli Cheddar Pie (gluten, grain, corn, soy and refined sugar free)



I am always looking for new ways to get my kids to eat more veggies. This is one way that works, I make this in muffin tins for the kids and it's a quick breakfast when we are short on time. You can also make this in a 9 inch pie plate to cut up and serve as slices. This recipe was adapted from this recipe from Megan at The Detoxinista.

If you are dairy free, I think Daiya shreds would work fine in this. I have not tried it so if you do this with Daiya, please leave a comment so we know!

Ingredients

3 cups cooked broccoli chopped
3 eggs
1 cup goat milk cheddar cheese shredded
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder


Directions

Beat eggs in bowl, add cheese, baking soda, salt, pepper, parsley and garlic powder. Mix until combined. Fold in broccoli until coated.



For muffins:
Grease a muffin pan with olive oil and pour mixture in about 2/3 full. Bake at 350 for about 20 minutes until lightly browned.

For Pie:
Grease a 9 inch pie plate with olive oil. Pour mixture into greased baking dish and bake at 350 degrees for about 30 minutes until lightly browned.


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