Broccoli and Cheese Bake

 

Image taken of the cooked broccoli and cheese dish from above. It is in an aluminum pie plate.
This recipe is a riff on the spinach and cheese recipe that I posted several years ago. It has the flavor of a broccoli and cheese soup without the heavy cream. 

Ingredients:

  • 8oz fat free cottage cheese
  • 2 Laughing Cow soft cheese wedges
  • 2 eggs
  • 16oz uncooked broccoli florets
  • 1/4 cup Italian seasoned breadcrumbs
  • Onion powder
  • Garlic powder
  • Black pepper or red pepper flakes
  • Parmesan cheese to sprinkle on top

Directions:
  1. Steam broccoli on stovetop or in microwave
    1. I weighed 16oz of broccoli into a glass Pyrex container, added a cup of water, and cooked in microwave for 12 minutes
  2. Blend Laughing Cow cheese, eggs, and cottage cheese in small blender or food processor, then add to a mixing bowl
  3. Chop up or use potato masher to break the broccoli into small pieces. Add to the mixing bowl.
  4. Add the breadcrumbs and seasonings to the bowl and mix all ingredients together
  5. Pour into greased pie plate and top with parmesan if desired
  6. Bake at 375 Fahrenheit for 45 minutes or until well browned
Serve hot or cold. Reheats well!

Notes:
  • As of April 2024, 1/8 of the pie is 1 WW Point according to the current plan
    • This blog has no affiliation with Weight Watchers but I did calculate the points for personal use by myself and other family members who are plan subscribers
  • When served cold, this pie can almost pass for a quiche - the edges brown up almost like a crust
  • You may bake in a glass pie plate or aluminum pie plate with no change in temperature or cooking time
  • If made with matzo meal instead of breadcrumbs, the dish would be kosher for Passover
  • The pie goes great with a salad for a light lunch or dinner
  • I can envision a wedge of this pie along with some toast and fruit for a delicious breakfast

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