Berkshire Pie

Preparation time 30 minutes.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.

Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.

Ingredients
1 recipe Basic Pie Crust

Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour

Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.

To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.