| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
c |
Cottage cheese |
| 1/2 |
c |
Bisquick |
| 1/4 |
c |
Oil or margarine |
|
|
Grated parmasan cheese |
|
sl |
Tomato; (amount depends on your quiche pan) |
|
|
Raw broccoli; (amount depends on your quiche pan) |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
Source: my own kitchen
Arrange broccoli pieces in bottom of quiche pan.
Combine and mix together the eggs, sour cream, cottage cheese, Bisquick,
oil or margarine, salt and pepper and pour mixture over broccoli.
Place sliced tomatoes over the top of mixture and sprinkle with parmasan
cheese.
Bake in 350° oven for approximately 30 minutes.
The wonderful part of this recipe is that you can use any kind of sour
cream and/or cottage cheese - from full fat to low fat to NO FAT and the
quiche is the same - DELICIOUS!!!
I have also added sliced sauteed mushrooms to the cheese mixture before
pouring over broccoli.
Posted to JEWISH-FOOD digest by pikboca@webtv.net (Phyllis Kinsler) on May
25, 1998
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“Every good thing you have ever enjoyed comes from God”