Crustless Broccoli & Cottage Cheese Pie

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From “Simply Satisfying” by Jeanne Lemlin with slight adaptations to the directions.

Very cheesy.  I love to serve this with brown rice, lentils and caramelized onions.  Nice at any meal, including breakfast and brunch.  Slices reheat nicely in the microwave (with a hat).

    • 3 tablespoons Parmesan cheese, grated
    • 1/4 cup breadcrumbs, preferably whole wheat
    • 1  1/2 cups low-fat cottage cheese
    • 1/4 cup milk
    • 1 cup cubed Monterey jack or Meunster cheese (about 7 oz)
    • 3 eggs, well beaten
    • 2 cups chopped broccoli (blanch stalks for one minute, cool, then chop into small pieces)
    • 1 Tablespoon minced fresh basil, or 1/4 teaspoon dried basil
    • dash cayenne pepper
    • 1/4 teaspoon salt
    • fresh ground black pepper, to taste
  1. Preheat oven to 350 degrees F.
  2. Generously butter a 9- or 10-inch pie pan or quiche pan.  (I always make this in the beautiful fluted Pyrex pie dish with handles that I inherited from my Great Aunt Alvera.  xox)
  3. Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
  4. Beat the eggs in a large bowl.  Add the cottage cheese, milk, Monterey Jack and stir well.  Add the remaining ingredients and stir again. [May be prepared to this point up to 8 hours in advance.  Cover and chill the crust and filling separately.] Pour the filling into the pie crust and smooth over the top.
  5. Bake for 40-50 minutes or until a knife inserted in the center comes out almost dry.
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3 CommentsLeave a comment

  1. I made this for dinner tonight. I didn’t have any Monterrey Jack cheese but Havarti with dill did quite nicely. I served it with the lentils (a little extra broth added, for soup), a green salad, and some fruit/nut bread from the grocery store. Delicious!

  2. Reblogged this on Kristin's Favorite Recipes and commented:

    Now with a photo!


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