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Recipe Ingredients

  • 1 rolled refrigerated pie crust (from a 15-oz. pkg.)
  • 4-oz. cream cheese, softened (1/2 an 8-oz. pkg.)
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 9-oz. pkg. frozen chopped broccoli, thawed
  • 14 to 16 cherry tomatoes, cut in half

Recipe Directions

  • Preheat oven to 400F.
  • Place pie crust in a 9-inch deep-dish pie plate. Flute edges and prick bottom and sides with a fork. Bake 10 to 12 minutes, or until lightly browned; cool.
  • Meanwhile, in a medium bowl, combine cream cheese, sour cream, eggs and 1/4 cup Parmesan cheese; mix well using a whisk.
  • Place broccoli and tomatoes in pie crust. Pur egg mixture and top with remaining Parmesan cheese.
  • Bake 20 to 25 minutes, or until center is set and golden. Let cool for 5 minutes, cut into wedges and serve.

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