Lots of leftover ham in your fridge? Prepare a delicious crustless quiche with ham and broccoli.
By Dara Michalski of Cookin’ Canuck.
- 1 cup Small broccoli florets
- 4 large eggs
- 4 large egg whites
- ¼ cups Water
- 1 cup Low-fat cottage cheese
- ½ teaspoon dried thyme
- ¼ teaspoons Salt
- ¼ teaspoons Ground pepper
- 3 ounces, weight Ham, Chopped
- 2 tablespoons Crumbled cheese (I used feta)
Preheat the oven to 375ºF. Lightly coat a 9-inch pie dish with cooking spray.
Bring a large pot of water to a boil over high heat. Add broccoli florets and cook until tender, about 1 minute. Drain in a colander and rinse with cold water.
In a large bowl, whisk together egg, egg whites and water. Add cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.
Pour the egg mixture into the prepared pie pan. Sprinkle broccoli and ham into egg mixture, then top with feta cheese.
Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut it into 6 wedges. Serve.