There’s something incredibly comforting about a savory pie for dinner—it feels both special and substantial. But let’s be honest, making pastry from scratch can be a project. That’s where this brilliant recipe comes in! When I’m short on time but craving that cozy, inviting meal, I turn to this quick version. It features a clever, crispy crust made from breadcrumbs and Parmesan, which comes together in minutes. It’s a cheesy, satisfying, and protein-packed dish that proves you don’t need a lot of time to create something truly delicious.
Ingredients
• SERVES 4
• 3 tbsp / 30g grated Parmesan cheese
• ¼ cup / 30g bread crumbs
• 1½ cups / 340g cottage cheese
• ¼ cup / 60ml milk
• 1 cup / 115g cubed Monterey Jack or Muenster cheese
• 3 large eggs, well beaten
• 2 cups / 300g chopped cooked broccoli florets
• 1 tbsp / 4g minced fresh basil, or ¼ teaspoon dried
• Dash of cayenne pepper
• ¼ tsp / 1.5g salt
• Freshly ground black pepper, to taste
• 1 tbsp / 14g butter, cut into bits, plus more for greasing
Instructions
1. Preheat your oven to 350°F / 175°C. Generously butter a 9-inch pie plate or quiche pan. In a small bowl, mix the Parmesan cheese and bread crumbs together. Press this mixture firmly and evenly onto the bottom and up the sides of the prepared dish to form the crust.2. In a separate large bowl, combine the cottage cheese, milk, cubed cheese, and beaten eggs. Mix until well combined. Gently stir in the cooked broccoli, basil, cayenne pepper, salt, and black pepper.3. Pour the filling into the prepared bread crumb crust and smooth the top with a spatula. Dot the surface with the bits of butter. Bake for 40 minutes, or until the center is set and a knife inserted near the middle comes out almost clean. Let it rest for a few minutes before serving.
Nutritional Information
• (per serving)
• Calories: 380 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fat: 24g
• Sodium: 750mg
Pro Tips
• Prepare the crust and filling up to 8 hours in advance. Store them separately and covered in the refrigerator until you’re ready to assemble and bake.
• This pie is delicious with other vegetables! Try substituting the broccoli with an equal amount of cooked and chopped kale, spinach, or cauliflower.
• Feel free to swap the Monterey Jack or Muenster with other good melting cheeses like sharp cheddar, Gruyère, or a spicy pepper jack for a little kick.
• Don’t waste those broccoli stalks! Slice them thinly (julienne) and use them in a stir-fry or a simple lemon-glazed side dish.
FAQ
Q: Is this vegetarian pie a good source of protein
A: Absolutely! This pie is packed with protein, primarily from the cottage cheese, eggs, and Monterey Jack cheese. Each serving contains approximately 28 grams of protein, making it a very satisfying and substantial meatless meal.
Q: How can I make this recipe gluten-free
A: Making this pie gluten-free is simple. Just substitute the regular breadcrumbs with your favorite brand of certified gluten-free breadcrumbs for the crust. The rest of the ingredients are naturally gluten-free, but it’s always wise to double-check your cheese labels.
Q: Can I make this savory pie vegan
A: This recipe relies heavily on dairy and eggs for its structure and flavor, so making it vegan would require significant substitutions. You could experiment with a silken tofu blend for the cottage cheese and eggs, and use plant-based cheeses, milk, and butter. However, the final texture and taste will be quite different from the original recipe.
Q: How should I store leftovers of this broccoli cheese pie
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat individual slices in the microwave or in an oven at 350°F / 175°C until warmed through.
