Crustless Broccoli and Basil Pie

Ingredients:

• 2 cups fresh broccoli florets, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup fresh basil leaves, chopped
• 1 cup low-fat cottage cheese
• 4 large eggs
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 teaspoons olive oil, divided: 1 for the dish and 1 for the vegetables
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease the baking dish with 1 teaspoon olive oil.
2. Prepare the Vegetables:
   • In a pan, sauté the broccoli, cherry tomatoes, and bell peppers with a teaspoon of olive oil until they are tender-crisp. Cook off visible liquid, then transfer to a plate to cool slightly. Season with salt and pepper to taste.
3. Create the Pie Base:
   • In a mixing bowl, whisk together the cottage cheese and eggs until well combined. Add in the mozzarella and Parmesan cheese, stirring until evenly combined. Cottage cheese curds will remain; for a smoother base, blend the cottage cheese with the eggs before adding shredded cheese.
4. Combine Ingredients:
   • Fold in the sautéed vegetables and chopped basil into the cheese and egg mixture. Ensure an even distribution of ingredients.
5. Bake the Pie:
   • Pour into the greased dish, leaving at least 1 cm below the rim. If necessary, bake excess in a separate greased ramekin. Start checking after 25 minutes and continue until the centre reaches 71°C/160°F and is set; a deep dish may take longer than 30 minutes. Cover loosely with foil if the top browns before the centre is ready.
6. Cool and Serve:
   • Let the pie rest for 10 minutes before slicing. Garnish with additional fresh basil if desired.
7. Enjoy:
   • Serve warm with a green salad or bread.

Avoid a watery filling

Chop broccoli into small, even pieces so the stems soften before baking. Tomatoes and cottage cheese can release liquid: drain any separated whey and let vegetable moisture evaporate in the pan. Do not add hot vegetables directly to the raw egg mixture.

Contains eggs and milk. It has no flour crust, but check packaged ingredients if gluten avoidance matters. Reheat individual portions gently and check the centre reaches 74°C/165°F; reheating longer than necessary can make the eggs rubbery.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.