Easy Broccoli Cottage Bake

photo by:kraft

Wow! This colorful dish delivers all the flavor of a vegetable quiche without the extra fat that comes with a pastry crust.

time

prep:

10 min

total:

55 min

servings

total:

6 servings

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a cook

posted:1/19/2006

I substituted chopped spinach for the broccoli and peppers. I also added a cup of Mozzerella and Asiago with garlic shredded cheese, some chopped ham, and a little black pepper. Excellent!

lrcarl

posted:1/19/2006

Love it, I don't care for the peppers so I added pimientos.

shirley3103

posted:1/10/2006

If I made this for breakfast, I would chop my broccoli smaller but otherwise it was very good.

lucybugg

posted:11/8/2005

I made this on Sunday evening, and I eat a slice for breakfast every morning. It makes a great, easy breakfast! My husband and 13 year old son also like it!

a cook

posted:11/6/2005

VERY good. Amazing. I used chopped red bell pepper and added mushrooms and onions to it. Also added extra cheese and breab crumbs and it was AMAZING. Not the most filling meal. . . but VERY tasty. Will make again.

dorissau

posted:11/2/2005

Excellent texture and taste. I added a bit of toasted onion. Perfect for low-carb dieters! My husband even liked it!

angela_ny11

posted:8/11/2005

Loved the recipe!! It was a big hit this summer. Will always keep this one in my recipe box!!!

jessie_p

posted:7/18/2005

The peppers were a little overwhelming. Other than that it was delicious! Great for brunch!

JuliaIrisheyes

posted:7/8/2005

I used fresh broccoli and it was great! My family loved it! I appreciate the fact it contains a lot of calcium (from the cheeses, as well as the broccoli). I'll try it with frozen broccoli in the future, when I'm in a hurry. It's easy and healthy: a winning combo!

milame07

posted:6/21/2005

YUMMY!!!