Broccoli and gorgonzola pie is a delectable dish that combines the earthy flavors of broccoli with the sharpness of gorgonzola cheese, resulting in a symphony of flavors that will tantalize your taste buds. This savory pie is perfect for any occasion, whether you're hosting a dinner party or simply looking for a comforting meal to enjoy on a cozy evening. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this mouthwatering broccoli and gorgonzola pie.
Here are our top 3 tried and tested recipes!
BROCCOLI AND GORGONZOLA PIE
Make and share this Broccoli and Gorgonzola Pie recipe from Food.com.
Provided by Brookelynne26
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Roll out two-thirds of the pastry into a circle that can easily line a 10-inch loose-bottomed tart pan. Line the pan, and trim off the excess pastry. Roll out the next piece to make a thinner top; place this piece on a piece of parchment paper, or a plate. Chill the bottom and top in the freezer for 10 minutes.
- Cover the tart bottom with parchment paper, and cover with baking beans. Blind bake for 15 minutes, to a golden, not overly brown color. Remove from the oven, take out parchment and baking beans, and bake for another 5 minutes. Let cool.
- As the shell is baking, cook broccoli florets in a pot of boiling water. The florets should be tender but crisp, approximately 2 minutes. Rinse broccoli under cold water, and let dry.
- Melt butter in a pan, and saute leeks on a low heat for 10 minutes, so they soften but don't color. Add mustard, cream, water, chives and a few cracks of black pepper. Stir to incorporate, and remove from heat.
- Assembly: Spread the leek and cream mixture over the bottom of the tart. Spread the broccoli on top. Add the Gorgonzola. Brush the rim of the tart pan with the egg, and then place the pastry top over the filling. Press and seal the tart, and cut off any excess pastry. Glaze the top with the beaten egg and bake for 30 minutes (you're looking for a golden brown top.) Take out of the over and cool for 3-5 minutes before removing from the pan.
Nutrition Facts : Calories 756.4, Fat 52.6, SaturatedFat 21.5, Cholesterol 98.7, Sodium 1189.4, Carbohydrate 55.9, Fiber 7.5, Sugar 6, Protein 20
GORGONZOLA BROCCOLI CASSEROLE
This is from Sunset Magazine. They added gorgonzola cheese instead of the classic cheese sauce. This can be made a day ahead and kept in fridge until ready to bake.
Provided by E.A.4957
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
- Rinse broccoli and trip off the discard tough stem ends.
- Cut into one inch pieces.
- Boil Broccoli until barely tender, 3-5 minutes.
- Drain and set aside.
- Rinse and dry pan.
- Add 1/4 cup of butter and melt over med.
- heat.
- Stir in flour unti smoothly blended.
- Cook until bubbly, about 1 minute.
- Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
- Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
- Pour into a small casserole dish (2 1/2 3 qt).
- In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
- In a small bowl mix the bread with the melted butter (1 tablespoon).
- Sprinkle evenly over broccoli mixture.
- Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.
VEGETARIAN WHOLE WHEAT PASTA WITH BROCCOLI AND GORGONZOLA
I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.
Provided by Annette
Categories Noodles
Time 28m
Yield 1
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite according to package instructions, about 12 minutes. Drain.
- Mix gorgonzola and sour cream together in a small bowl.
- Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
- Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 60.9 g, Cholesterol 57.4 mg, Fat 21.9 g, Fiber 12.5 g, Protein 21.2 g, SaturatedFat 12.6 g, Sodium 576.1 mg, Sugar 8.1 g
Tips:
- For the best results, use fresh broccoli and Gorgonzola cheese.
- If you don't have puff pastry on hand, you can use pie crust instead.
- To make the pie ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and refrigerate for up to 3 days.
- To reheat the pie, preheat the oven to 350 degrees Fahrenheit and bake the pie for 15-20 minutes, or until warmed through.
Conclusion:
The broccoli and Gorgonzola pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover broccoli and Gorgonzola cheese, and it is sure to be a hit with your family and friends.
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