Broccoli Cheese Pashtida (Quiche)

Ingredients:

• 1 tsp olive oil

• 1 yellow onion; diced

• 2 small heads of broccoli (or 1 large one); roughly chopped

• ½ tsp Lawry’s Seasoned Salt

• ½ tsp paprika

• ¼ tsp onion powder

• ½ tsp freshly cracked black pepper

• 9 eggs

• ¼ cup of milk (whatever you have in the refrigerator)

• 2 cups cottage cheese

• 1 heaping cup of shredded sharp cheddar cheese + a few more pinches of cheese for the top

• ~ ½ cup of grated parmesan cheese (just enough to cover the top)

In a large pan over medium heat, warm the olive oil. Add the onions and let them sweat down for a few minutes. Add the broccoli along with a splash of water (about 1 tablespoon), then cover and cook for about 3 minutes, or until the broccoli turns bright green.

Add the Lawry’s, paprika, onion powder, and pepper, and cook for another minute or so to toast the seasonings. Remove from the heat and set aside to cool. You want the broccoli mixture to be cool enough that it won’t start cooking the eggs when everything is mixed together. I like to do this earlier in the day and simply set it aside until I’m ready to assemble.

Preheat the oven to 375°F. Lightly grease a pie dish with olive oil or butter and set aside.

In a large mixing bowl, whisk the eggs until well combined. Add the milk and cottage cheese and whisk everything together.

Add the cheddar cheese and cooled broccoli and onion mixture, then gently fold everything together until evenly combined.

Pour the mixture into the prepared pie dish. Top with a few extra pinches of cheddar cheese and a light dusting of grated Parmesan.

Bake for 45 minutes to 1 hour, or until the center no longer jiggles, the edges are golden brown, and the cheese on top is melted and gooey.

Serve warm or at room temperature with a salad, or enjoy it as a side with your meal!