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Broccoli Quiche

21st.Century.Chef's picture
Ingredients
  Fresh broccoli 1 Pound
  Eggs 2 , beaten
  Unbleached flour 1⁄4 Cup (4 tbs)
  Low fat cottage cheese 2 Cup (32 tbs)
  Part skim mozzarella cheese 2 Ounce, grated
  Fresh parsley 1⁄4 Cup (4 tbs), finely chopped
  Fresh lemon juice 1 Tablespoon
  Fresh basil/1/2 teaspoon dried basil 1 Teaspoon
  Fresh oregano/1/4 teaspoon dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Italian seasoned bread crumbs 1⁄3 Cup (5.33 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Broccoli

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