Broccoli Quiche Recipe
Ingredients
| Broccoli | 1 pound | |
| Eggs | 2 , beaten | |
| Unbleached flour | 1/4 Cup (16 tbs) | |
| 2 cups low-fat cottage cheese | ||
| 2 ounces part-skim mozzarella cheese, grated | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Lemon juice | 1 Tablespoon | |
| 1 teaspoon fresh basil or 1/2 teaspoon dried basil | ||
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Italian seasoned bread crumbs | 1/3 Cup (16 tbs) | |
Directions
Preheat oven to 350 degrees.
Cut broccoli into florets; peel and slice stems.
In a saucepan or steamer over medium heat cook broccoli with a small amount of water until tender-crisp; drain and chop coarsely.
In a bowl beat eggs with wire whisk.
Add flour; whisk until well blended.
Add broccoli, cottage cheese, mozzarella cheese, parsley, lemon juice, basil, oregano, salt and pepper; mix well.
Spray a 9 x13-inch baking pan with vegetable cooking spray.
Into the prepared pan pour the broccoli mixture.
Top with bread crumbs.
Bake for 35 to 40 minutes.
Cool for 2 to 3 minutes.
Cut into squares.
Cut broccoli into florets; peel and slice stems.
In a saucepan or steamer over medium heat cook broccoli with a small amount of water until tender-crisp; drain and chop coarsely.
In a bowl beat eggs with wire whisk.
Add flour; whisk until well blended.
Add broccoli, cottage cheese, mozzarella cheese, parsley, lemon juice, basil, oregano, salt and pepper; mix well.
Spray a 9 x13-inch baking pan with vegetable cooking spray.
Into the prepared pan pour the broccoli mixture.
Top with bread crumbs.
Bake for 35 to 40 minutes.
Cool for 2 to 3 minutes.
Cut into squares.
Chef
