Broccoli Pie
A vegetable quiche with pasta crust
Ingredients
- 3/4 c salad pasta small shells or ditalini
- 1 egg yolk
- 1 t chives
- 1 c cheddar cheese
- 10 oz broccoli steamed and chopped
- 4 eggs + leftover egg white
- 1 c cottage cheese
- 1 t salt
- 1 t paprika
Instructions
- Preheat oven to 375°
- Boil 3/4 c salad pasta in salted water until tender. Beat one egg yolk and 1 t chives together and mix with drained pasta.
- Grease a 10" pie plate and dump in the pasta/egg yolk mixture, spreading it out in a single layer and allowing to go up the sides of the pie plate
- Bake 10 minutes at 375°, then cool 10 minutes
- Steam 10 oz broccoli until crisp tender, then set on cutting board to cool
- Meanwhile, beat 4 eggs and the remaining egg white, add 1 c cottage cheese, 1 t salt, and 1 t paprika. Measure out 1 c shredded cheese. Chop broccoli into small pieces.
- Sprinkle cheese on top of pasta crust, then layer the chopped broccoli, and finally pour the egg mixture over top. Note: It looks a little weird at this point. The chunks of cottage cheese make you go "ewww" but never fear, they will incorporate as it bakes.
- Bake at 425° for 15 minutes, then lower oven to 350° for 45 minutes or until center is set and inserted knife comes out clean.
- Let set 10 minute before cutting.
- Serves 8 small pieces or 4 hearty servings