Making dishes to serve at brunch is sometimes a problem because the cook wants to capture the essence of both breakfast and lunch. Often, combining an assortment of items into one dish is the best option. Here is a pie-like entrée that does just that and will make a delicious addition to any brunch. It makes six to eight servings, so it is perfect for a small group gathering.
You will need:
- 1 package frozen broccoli, cooked and drained (or select another frozen vegetable like 8 ounces of frozen asparagus spears, cooked and drained)
- 1 tomato, thinly sliced
- 1 cup creamed cottage cheese
- 1 cup sour cream
- ½ cup Bisquick baking mix
- ¼ cup butter, melted
- ¼ cup parmesan cheese, grated
- 2 eggs
- Cooking spray or butter
- 9-inch pie plate
- Hand mixer or blender
Step 1: Preheat oven to 350 degrees Fahrenheit. Grease 9-inch pie plate with the cooking spray or some butter.
Step 2: Spread the cooked broccoli in the plate.
Step 3: Beat the eggs, butter, baking mix, cottage cheese, and sour cream. If using the blender, turn to high and blend for 15 seconds. If using the hand beater, beat for 1 minute. Pour the mixture into the pie plate.
Step 4: Top the dish with the tomatoes. Sprinkle with parmesan cheese.
Step 5: Bake for approximately 30 minutes or until a knife inserted between the center and the edge of the pie comes out clean.
Step 6: Cook for 5 minutes, then serve.
Tip: If making this recipe in altitudes of 3,500 to 6,500 feet, use a 10 x 1 ½ inch pie plate. Bake for approximately 35 minutes. If you prefer another type of cheese instead of or in addition to parmesan, such as cheddar, feel free to use it.