Ham & Broccoli Crustless Quiche

• 1 cup Small Broccoli Florets
• 4 Large Eggs
• 4 Large Egg Whites
• 1/4 cups Water
• 1 cup Low Fat Cottage Cheese
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 3 ounces, weight Ham, Chopped
• 2 Tablespoons Crumbled Cheese (I Used Feta)

1. Preheat the oven to 375u0b0F. Lightly coat a 9-inch pie dish with cooking spray.
2. Bring a large pot of water to a boil over high heat. Add the broccoli florets and cook until just tender, about 1 minute. Drain into a colander and rinse with cold water.
3. In a large bowl, whisk together the egg, egg whites and water. Add the cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.
4. Pour the egg mixture into the prepared pie dish. Sprinkle the broccoli and ham throughout the egg mixture, then top with the feta cheese.
5. Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

broccoli florets, eggs, egg whites, ubc, low fat cottage, thyme, ubc, ubc, weight ham, crumbled cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/ham-broccoli-crustless-quiche/ (may not work)