Yield: about 2 dozen
- 8 ounces broccoli florets
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup plus 2 tsp. butter, melted
- 2 eggs
- 1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Grease two mini-muffin pans.
Steam broccoli until tender but firm; set aside.
In medium bowl, mix sour cream, cottage cheese, flour, baking powder, salt, butter and eggs.
Place a broccoli floret in each muffin cup, top with sour cream mixture, and sprinkle with Parmesan cheese.
Bake for 25 minutes or until toothpick inserted in the center of quiche comes out clean. Serve warm or cold.