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Cheesy Broccoli Rice Pie

Like a lot of kids one of my favorite ways to eat broccoli growing up was cheesy broccoli rice. It’s a simple, but very satisfying combination. If you ever wanted this dish as the main attraction at dinner then look no further than this cheesy broccoli rice pie.

Cheesy Broccoli Rice Pie
There’s not only broccoli in this pie, but also onions and grated sweet potato which makes it a great source of nutrients without being too heavy.

There’s also some sharp cheddar cheese and some parmesan in with the vegetables, as well as on top. A bit of paprika sprinkled on before baking adds even more flavor.

Cheesy Broccoli Rice Pie

Unlike a tart or a pot pie there’s actually no crust on this pie. Instead there’s just enough egg and cheese in the mix with the vegetables to hold it together, especially once you press it down into the pan. Make sure it’s pressed really well so that when it’s done baking you can slice it into pieces.

Cheesy Broccoli Rice Pie

For a savory, gluten-free, tasty veggie pie this one really feeds a crowd. You can increase the broccoli and decrease the sweet potato if you wanted to play with the flavor profile of the pie. You can also add some red pepper flakes or your favorite cheeses to make this a completely custom veggie dish.

However you make this tasty pie get ready to have a new favorite way to eat your broccoli.

Serves 6-8

30m prep time

45m cook time

463 calories

Rated 4.3 out of 5
Rated by 6 reviewers

Allergens: Milk, Eggs

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • salt and pepper to taste
  • 2 cloves garlic cloves, minced
  • 9 oz (2 1/ 2 cups) uncooked instant rice
  • 2 sweet potatoes, peeled and grated
  • 1 head broccoli, chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 3 eggs, beaten
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup parmesan cheese
  • 1/4 teaspoon paprika
  1. Cook rice to package directions and set aside. Preheat oven to 375˚F.
  2. Heat oil over medium heat in 12" deep-sided oven-safe skillet. Add onions and cook for 5 minutes. Season with salt and pepper. Add garlic and cook for 1 minute. Remove from heat. In a large bowl combine onion, rice, sweet potatoes, broccoli, onion powder, garlic powder, black pepper, and eggs.
  3. Fold in 1 1/2 cups cheddar cheese and 1/2 cup parmesan cheese and then press into skillet the onions were cooked in. Press down to compact mixture. Bake for 15 minutes. Remove from oven and sprinkle with paprika and top with remaining cheeses. Bake for 15 minutes more. Cut into slices and serve with dijon mustard or sauce of your choice.

Recipe adapted from Taste.

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