I love pies or tarts for a main course; they are so substantial and inviting. But they do take time to prepare, so I make this quick version with a bread crumb crust when I am in a hurry. Try substituting kale, spinach, or cauliflower with some minced parsley for color if broccoli is not a prime choice at the market.
3 tablespoons grated Parmesan cheese
Вј cup Bread Crumbs
1ВЅ cups cottage cheese
Вј cup milk
1 cup cubed Monterey Jack or Muenster cheese
3 eggs, well beaten
2 cups chopped cooked broccoli florets*
1 tablespoon minced fresh basil, or Вј teaspoon dried
Dash cayenne pepper
Вј teaspoon salt
Freshly ground pepper to taste
1 tablespoon butter, cut into bits
*Use the raw broccoli stalks in Lemon-Glazed Broccoli Stalks Julienne.
- Preheat the oven to 350В°F. Generously butter a 9-inch pie plate or quiche pan. Mix the Parmesan cheese and bread crumbs together and pat onto the bottom and sides of the dish this will form the crust.
- Mix the cottage cheese, milk, cheese, and eggs together well, then stir in the remaining ingredients (except the butter). May be prepared to this point up to 8 hours in advance. Cover and chill the crust and filling separately. Pour into the pie crust and smooth over the top then dot with the butter.
- Bake for 40 minutes, or until a knife inserted in the center comes out almost dry. Serve immediately.