- 6
Ingredients
- 2 cups broccoli florets
- 1/2 cup chopped onion
- 1 cup cottage or ricotta cheese
- 1/4 cup buttermilk or yogurt
- 3 eggs, beaten
- 1/4 cup shredded Swiss cheese
- Dash of freshly grated nutmeg
- 1 unbaked pie crust
Preparation
Step 1
Preheat oven to 400 F. Steam the broccoli and onions separately for 3 to 4 minutes, just until crisp-tender. Rinse with cold water, drain and set aside.
Combine the cottage or ricotta cheese and buttermilk or yogurt in a blender or food processor on low speed. (To make a smooth mixture without a blender, the cheese can be pressed through a sieve).
Place the cheese mixture in a mixing bowl and add the beaten eggs, Swiss cheese and dash of nutmeg. Place the onion in the bottom of the unbaked piecrust and pour the cheese mixture over them. Arrange the broccoli florets on top, pressing down into the cheese mixture. Bake at 400 F for 20 minutes then reduce the heat to 350 F and continue baking for 10 to 15 minutes more. The quiche should be puffed and brown. Serve hot or cold.
To freeze: Prepare the recipe as directed, but bake the quiche about 10 minutes less than the recipe calls for. Cool, then wrap in freezer wrap or foil or place in a freezer bag and freeze. To serve, thaw the frozen quiche in the refrigerator. Then bake at 350 F for 15 minutes.
Nutrition Information:
Per serving
257 calories
15 g fat (4.5 g saturated, 51 percent fat calories)
12 g protein
19 g carbohydrates
112 mg cholesterol
1.6 g fiber
377 mg sodium