Tofu Cutie

I made this last night and am dying to share.  It’s a great hearty recipe, and the potatoes act as an excellent crust.

One 10 ounce package of frozen chopped broccoli, thawed & squeezed dry (tofu note: i cooked this in a little saucepan for a few minutes to thaw it and drained the water; it didn’t seem to make a difference)
1 cup shredded Cheddar or  Swiss cheese
1 cup of cottage cheese (tofu note: the 1 lb size comes to just over a cup… with nibbles left for the cook!)
4 eggs OR 1 cup of fat free egg substitute
1/4 cup of finely chopped onion (tofu note: about 2/3 of a smallish yellow onion did it for me, but then i love onions)
1-1/2 teaspoon of Dijon mustard
1/8 teaspoon of black pepper
2 medium potatoes, scrubbed (tofu note: I used 2 red potatoes about the size of a fist, and they worked out fairly well.  I still had some potato left over.)

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well.  Set aside.  Coat a 9 inch deep dish pie pan with nonstick cooking spray.  Slice the potatoes 1/4 inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.  (tofu note: I cut some potato slices in half to make half-moon shapes and lined the pan on the edges with those pieces, rounded parts down.  The eggs fill in the cracks, so it isn’t essential to have it perfectly covered.)  Pour the broccoli mixture into the crust. (tofu note: The mixture should be thick and will pour easily into the pan without being runny.)  Bake at 375ºF  for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center of the quiche comes out clean.  Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.  Serves five as a side dish or, in my case, two really hungry people.