Crustless Broccoli and Cottage Cheese Pie

    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.

    SERVES 4

    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.

    1. 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.
    2. 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.
    3. Bake for 40 minutes, or until a knife inserted in the center comes out almost dry. Serve immediately.