Mini Broccoli and Mozzarella Pies

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Picture by theloopywhisk

  • Prep Time
    20 Mins
  • Cook Time
    30 Mins
  • Serving
  • View
These Mini Broccoli and Mozzarella Pies are the perfect combination of wholesome and cheesy goodness. Made with a flaky crust and filled with tender broccoli florets and creamy mozzarella cheese, these savory pies are great as appetizers, snacks, or even a light lunch.


Pie Crust:

Broccoli and Mozzarella Filling:


Per Serving:

  • Daily Value*
  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 290mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 9g

Tips and Recommendations:

  • You can use store-bought pie crusts to save time if needed. Look for pre-made pie crusts in the refrigerated or frozen section of your grocery store.
  • Make sure to blanch the broccoli florets briefly in boiling water and then immediately plunge them into ice water to stop the cooking process. This helps retain their vibrant green color and crisp texture.
  • Feel free to customize the filling with other vegetables like sautéed mushrooms or bell peppers for added flavor and variety.
  • These mini pies can be served as appetizers, snacks, or even as part of a brunch spread. They're versatile and delicious at any time of day.


1. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Thaw and drain them before incorporating them into the filling.

2. Can I make these pies ahead of time and reheat them?

Yes, you can make the mini pies ahead of time and reheat them in the oven at a low temperature until warmed through. This makes them a convenient option for parties and gatherings.

3. Can I make these pies in a regular-sized pie dish instead of mini pies?

Absolutely! You can use a standard pie dish and adjust the baking time accordingly. The filling should set, and the crust should be golden brown.

Picture by theloopywhisk


Prepare the Pie Crust:

  • 1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
  • 2. Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
  • 3. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need all the water.
  • 4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat the Oven:

  • 1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

Prepare the Broccoli and Mozzarella Filling:

  • 1. In a large bowl, whisk together the eggs and milk. Season with salt, black pepper, and a pinch of nutmeg if desired.
  • 2. Add the blanched and chopped broccoli florets, shredded mozzarella cheese, and grated Parmesan cheese to the egg mixture. Stir until well combined.

Assemble the Mini Pies:

  • 1. Roll out the chilled pie dough on a floured surface to about 1/8-inch thickness. Using a round cutter or a glass, cut out circles of dough to fit into the muffin tin cups.
  • 2. Gently press the dough circles into the muffin tin cups, creating mini pie crusts.
  • 3. Fill each pie crust with the broccoli and mozzarella filling mixture, distributing it evenly among the cups.


  • 1. Bake in the preheated oven for approximately 25-30 minutes or until the pies are golden brown and the filling is set.
  • 2. Remove the mini broccoli and mozzarella pies from the oven and let them cool for a few minutes in the muffin tin.


  • 1. Carefully remove the mini pies from the muffin tin, garnish with fresh basil leaves if desired, and serve warm.
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