Broccoli Pie

Last Sunday we had broccoli pie.  I just ate the last piece for lunch.  It's funny how the kids tell me they don't like it but Anne asks for a second piece.  Owen eats all but the tomatoes -which I could have left out but know that one day he'll eat them.  This is high in protein and can be served at any meal as a main course or a side.

Recipe:

• 1.5 pounds of broccoli florets (basically enough to fill a pie plate)
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of salt (pepper to taste)
• 1 cup sour cream
• 1 cup of cottage cheese
• 2 eggs
• 1/4 cup of melted butter
• 1 large tomato thinly sliced (I use grape tomatoes cut thin or in half)
• 3/4 cup of parmesan cheese

preheat over to 350 degrees

cut up broccoli and steam until crisp bright green (slightly tender); arrange on bottom of greased 9 inch pie plate.  Combine dry ingredients, add sour cream, mix well.  Add cottage cheese, eggs, and melted butter; mix until combined.  Stir in 1/2 cup of Parmesan cheese.  Pour over the broccoli in the pie plate.  Top with tomatoes and the rest (1/4 cup) Parmesan cheese.  Bake an hour.