Smoked Gouda-Broccoli Pie

Put leftover pasta to good use with an easy, crustless egg pie. It makes a simple lunch or dinner and welcomes as many vegetable variations as you can muster.


  • 4 large eggs
  • 3/4 cup milk
  • 1 cup roughly chopped cooked pasta, such as penne or farfalle
  • 1 heaping tablespoon chopped fresh basil
  • 1 tablespoon olive oil
  • 2 cups chopped broccoli florets
  • 1 small yellow onion, chopped
  • Salt and freshly ground pepper, to taste
  • 1 cup grated smoked Gouda cheese

Directions :

Preheat oven to 350 degrees F. Coat a 9-inch pie or nonstick cake pan lightly with oil, then coats with the breadcrumbs.

In a large bowl, whisk together the eggs, milk, and basil. Stir in the pasta.

In a nonstick saute pan over medium-high heat, heat the oil. Add the onion and broccoli. Season with salt and pepper. Saute until the broccoli is tender and starting to brown, about 6 to 8 minutes.

Stir the broccoli mixture into the egg mixture. Stir in the cheese.

Pour the mixture into the prepared pan and bake until set, about 35 minutes. Let cool slightly and serve.

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