Broccoli Cheese Pie

I am a broccoli and cheese fiend if you can't tell and I almost didn't know what to do with myself when I saw this recipe. I mean come on, a crust made out of cheese??? How can that even be?

This pie is perfectly perfect with the broccoli, mushrooms and cheesy combination. It's a cross between a quiche and broccoli cheese soup and I'm sure it was created just for me. ;)

This pie would be perfect for brunch, but so far I've only made it for dinner and it's been the best thing ever. Even my husband, who loves his meat, raves about this pie. You're welcome.

Broccoli Cheese Pie
Adapted from The-Girl-Who-Ate-Everything Cookbook
4 cups broccoli florets, chopped and steamed until tender
Crust
1 1/2 cups shredded cheddar cheese
1 cup flour
1/2 tsp. salt
6 Tbsp. butter, melted
Filling
1 Tbsp. butter
1 tsp. onion flakes
1 cup sliced mushrooms
2 Tbsp. flour
1 cup half-and-half
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 eggs, beaten

1. Preheat the oven to 400 degrees F.
For the Crust:
2. In a small bowl, mix the cheddar cheese, flour and salt. Mix in the butter until well combined. Press the mixture into the bottom and sides of a 9-inch pie dish.
For the Filling: 
3. Melt the butter in a skillet over medium heat. Add the onion flakes and mushrooms and saute until browned. Stir in the flour, half-and-half, salt and nutmeg. Bring the mixture to a boil and cook for 1 minute or until the mixture thickens.
4. Remove the filling from the heat. Mix in the steamed broccoli and slowly stir in the eggs. Pour the mixture in the pie crust.
5. Bake for 15 minutes in the oven. Reduce the heat to 350 degrees F and bake an additional 15 minutes or until a knife inserted in the center comes out clean.