Crustless Feta and Cheddar Quiche
|1 sprayolive oil cooking spray|
|2 largeeggs, lightly beaten|
|1 tablespoonwhole wheat pastry flour|
|1/8 teaspoonblack pepper|
|1/4 teaspoonkosher salt|
|1 1/2 teaspoonsfresh dillweed or thyme; chopped|
|2 clovesgarlic; minced (1 teaspoon minced)|
|3/4 cupRicotta cheese; (6 ounces)|
|1/2 10 oz pkgfrozen chopped broccoli; cooked and drained (1 cup)|
|1/2 cupcrumbled feta cheese; (2 ounces)|
|1/2 cupcheddar cheese; shredded (2 ounces)|
Crustless Feta and Cheddar Quiche Preparation
1. Preheat oven to 350F. Lightly coat four 6-ounce custard cups or ramekins with cooking spray.
2. In a medium bowl combine eggs, pastry flour, dillweed, garlic, pepper, and kosher salt. Stir in cottage cheese, broccoli, feta, and cheddar. Spoon into the prepared custard cups.
3. Bake for 20 to 25 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 5 to 10 minutes before serving. Unmold onto serving plates, if desired.
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