Crustless Cottage Cheese Quiche

1 Preheat the oven to 350°F. Spray a tart pan liberally with nonstick baking spray, and set aside. This is super important to ensure that your tart does not stick. I recommend using a ceramic tart pan as opposed to a metal one.
2 Break the [wprm-ingredient text="6 eggs" uid="1"] one by one into a bowl then transfer to the base of a blender.
3 Measure in [wprm-ingredient text="¾ cup cottage cheese" uid="2"], [wprm-ingredient text="⅓ cup milk" uid="3"], [wprm-ingredient text="¼ cup chopped roasted Hatch chile peppers (mild)" uid="4"] and [wprm-ingredient text="½ teaspoon Creole seasoning" uid="5"] into the blender with the eggs. Blend for 30 seconds to combine the ingredients very well.
4 Scatter [wprm-ingredient text="1 cup frozen broccoli florets" uid="6"] and half the total amount or [wprm-ingredient text="0.5 cup shredded cheddar cheese" uid="7:1"] in the prepared tart pan.
5 Pour the egg mixture on top of the frozen broccoli. Scatter the remaining [wprm-ingredient text="0.5 cup shredded cheddar cheese " uid="7:2"]on top.
6 Bake in the preheated oven for 40-45 minutes, or until the tart is fully baked through. The egg mixture will be puffed up, golden brown and solid. There will be very little jiggle to the tart when you give it a gentle shake. If it is still jiggly when you do this or appears liquidy in the middle, it needs to bake for more time.
7 Remove from the oven, and let cool slightly before slicing and enjoying.