OK--This recipe cannot claim to be "light", but I'm including it because it does have a lot of healthy ingredients, such as broccoli & tomato. It is also unbelievably delicious. Due to the pie crust & cheese, it is high in calories, so I save it for special occasions. I haven't tried making it with half of the cheese, but I bet it would still be tasty. Hope you enjoy it as much as I do!
Ingredients:
1 Pillsbury All Ready pie crust, at room temp, OR make your own pie crust dough
1 cup shredded Parmesan cheese
12-16 oz. broccoli florets
1/4 tsp salt
2 cups shredded Monterey Jack cheese
2 tbls flour
1/4 tsp black pepper
1 tsp dried basil
1/2 tsp dried thyme
1/4 cup chopped green onion
2 large tomatoes, sliced
Preheat oven to 425
Fold pie crust into pie plate & press 1/4 - 1/2 cup of the Parmesan cheese into the dough. If you are making your own pie crust dough, just knead the Parmesan into the dough before rolling & placing in pie pan. Pierce crust with fork in several spots. Bake 10-12 minutes, until just golden. When done, reduce oven temp to 350.
Meanwhile, steam broccoli 3 minutes. Transfer to paper towels to blot & remove excess moisture. Mix together remaining Parmesan, Monterey Jack, flour, pepper, basil, thyme, & green onion. Sprinkle half of cheese mixture on top of baked pie crust. Top with broccoli. Sprinkle broccoli with salt. Arrange tomato slices on top of broccoli. Sprinkle remaining cheese mixture over all. Bake, uncovered, 30 minutes, or till cheese is melted and golden.
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