Crustless Broccoli and Cottage Cheese Pie

"My second entry into the broccoli quiche category...this one is from Vegetarian Pleasures. Breadcrumbs in recipes always confuse me, I'm not sure what I'm being asked for. In this one, you want to make a slice or two of toast, let it (them) cool, and give a buzz in the food processer. This can be made up to 8 hours in advance-cover and chill the crust and filling separtely. Have not done that, so I could only guess how you might need to adjust the baking time; maybe another 15 minutes? I don't know why it's called crustless, it has a crust, just a thin one. Anyway, it's yummy. I've had no problem using lowfat/non-fat milk and cottage cheese. I never use the cayenne pepper, because Mr. B. does not like even a touch of heat, so I don't know how that tastes in there. Hope you enjoy!"
photo by Jujubegirl photo by Jujubegirl
photo by Jujubegirl
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees.
  • Generously butter 9 inch pie pan or quiche pan.
  • Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
  • Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
  • Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.

Questions & Replies

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  1. Very tasty recipe - Will make again! I used raw broccoli, lite Havarti cheese no butter at the end and added 3/.4 tsp of cayenne plus Hot chili sauce when serving. I placed the broccoli on top of the crumb mixture in the pie plate along with the cubed cheese, cayenne & basil - Set it aside, mixed the egg, milk & cottage cheese, kept it in the fridge until bake time The bake time was perfect 40 minutes then added the chili sauce on top and enjoyed my dinner. Thanks for posting this delish recipe
  2. Made adjustments as follows: I used the 2 cups of broccoli asked for, but cut the rest of the ingredients buy using only 2/3 of what's called for (2 eggs, 1 c cottage cheese, etc). Also substituted cheddar instead of jack since I think it looks and tastes better. I didn't the crust part of recipe and left out the butter. I put it in a small casserole dish. Please see photo of result.
  3. Easy to put together and it was tasty! I used fat free cottage cheese and frozen (thawed) broccoli, which worked great. The bottom crust bit didn't turn out great, so we just left it on the plate--I'd make it without that part next time. But enjoyed this recipe!
  4. Havent made this yet, but 20 fat gm per serving seems a little heavy. I will slim it down with low fat cottage cheese and figure out how to make a lighter crust.
  5. This is wonderful! ,really great flavor! will make often I used raw broccoli it came out perfect thanks so much


Hi! I live in a little Victorian seaport on the Olympic peninsula with my husband, 11 year old son, a cat and two frogs. Before my son was born my husband and I traveled around the country in a motorhome, so you could name lots of places and I'll say "I've been there". Never traveled overseas, though, I'm terrified of flying. My husband is a guitarist, and that doesn't pay so well, so we're always on a budget. Please tip your local musician. ;o) He does get fed, though, at some very fancy restaurants where he plays.
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