Healthy Broccoli Casserole Pie
This healthy broccoli casserole pie is a light, cheesy, and satisfying dinner made with tender broccoli, cottage cheese, eggs, reduced-fat cheddar, and Parmesan. This crustless vegetable pie is easy to prepare, naturally vegetarian, and perfect for weeknight dinners, lunch, brunch, or meal prep.
Ingredients
- Nonstick cooking spray
- 3 cups fresh broccoli florets
- 1 cup low-fat cottage cheese
- 3 large egg whites
- 1 large whole egg
- ¾ cup reduced-fat shredded cheddar cheese divided
- 3 tablespoons grated Parmesan cheese
- 1 cup finely diced yellow onion
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon chopped fresh parsley optional, for garnish
- Optional Crust
- For a traditional broccoli pie add:
- 1 whole-wheat pie crust unbaked
- For a gluten-free version use a certified gluten-free pie crust or prepare the recipe without a crust.
Instructions
- Preheat the oven: Preheat your oven to 375°F, or 190°C. Lightly coat a 9-inch pie dish with nonstick cooking spray.
- Prepare the broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for 2–3 minutes, until they are bright green and slightly tender. Drain thoroughly and pat dry to remove excess moisture.
- Cook the onion: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, or until softened. Add the garlic powder and cook for another 30 seconds.
- Prepare the filling: In a large bowl, whisk together the cottage cheese, egg whites, whole egg, salt, black pepper, and Italian herbs until well combined.
- Add the cheese: Stir in ½ cup of the shredded cheddar cheese and 2 tablespoons of the Parmesan cheese. Reserve the remaining cheese for the topping.
- Combine the ingredients: Add the drained broccoli and cooked onion to the egg mixture. Stir gently until the vegetables are evenly coated.
- Fill the pie dish: For a crustless pie, pour the mixture directly into the prepared pie dish. If using a whole-wheat crust, place the crust in the pie dish first, then add the broccoli filling.
- Add the topping: Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
- Bake: Place the pie dish in the preheated oven and bake for 35–45 minutes, or until the center is set and the top is lightly golden. If using a chilled filling, the pie may require a few additional minutes.
- Rest and serve: Remove the broccoli casserole pie from the oven and let it rest for 5–10 minutes. Garnish with fresh parsley, slice, and serve warm.
Notes
- Drain fresh or frozen broccoli thoroughly to prevent a watery casserole.
- For a smoother filling, blend the cottage cheese with the eggs before adding the remaining ingredients.
- Store leftovers in an airtight container in the refrigerator.
- Reheat leftovers until hot throughout; food-safety guidance recommends reheating cooked leftovers to 165°F, or 74°C.fsis.usda
- Serve with a green salad, roasted vegetables, quinoa, or whole-grain bread for a complete light dinner.