Crust: • 3 cups Corn Flakes • 2 tablespoons melted butter
Filling: • 2 eggs, beaten • 2 ounces cream cheese at room temp (DAIYA brand dairy free available) • 1/3 cup shredded cheese or dairy free cheese • 1/2 cup almond milk • 1 teaspoon grated garlic • 1/2 tablespoon olive oil • 1/2 onion, sliced • 5 ounces fresh or frozen broccoli -thawed and drained • 6 ounces cooked and shredded chicken. Canned or fresh.
In a resealable bag, crush corn flakes finely and add melted butter.
Transfer to 9 inch pie pan with non stick cooking spray. With hand, press mixture firmly on the bottom of the pan and flatten the surface.
Preheat the oven to 400°F.
Slice onion thinly and sauté with 1/2 tablespoon of olive oil in a frying pan until tender.
In a bowl, beat cream cheese until creamy and add eggs. Mix well.
Add milk, grated garlic, salt and pepper. Mix well.
Add broccoli, sautéed onions and chicken. Mix well. Pour the filling into the crust. Sprinkle shredded cheese and bake for 18-20 mins.
Cut in quarters and serve! Serves 4.