Monday, September 21, 2009

Quiche a la Queen

I am the self proclaimed quiche queen... Just in case you didn't know ;) These also freeze great and can be used as fillings for breakfast burritos. A very versatile and overall awesome recipe!

Ingredients: base
  • 4 eggs
  • 1 c. cottage cheese
  • 1 c. shredded cheese (Romano/Parmesan is amazing, but cheddar is good too)
  • salt & pepper, to taste
  • garlic & herb blend, to taste (opt)
  • dash of nutmeg (opt)
  • dash of cayenne pepper (opt)
Ingredients: fillers
  • 1/2 zucchini, finely chopped
  • 1 c. chopped mushrooms
  • 3 green onions, chopped
  • 1 c. prepared hashbrowns (reconstituted dehydrated ones)
  • 1/2 tomato, chopped
  • 1/2 c. ham, chopped (opt)

Preheat oven to 350.
1. Beat eggs in large bowl. Mix in cottage cheese and shredded cheese; add spices.
2. You can either throw in all your veggies raw, or you can lightly saute the onion, mushrooms and zucchini in olive oil.
3. Add the fillers to your quiche base and mix together.
4. Pour into prepared/DeMarle muffin pan and bake for 20-30 minutes, or until set. You could also pour into a prepared square baking dish and bake for 30-45 minutes, or until set. Serve warm.

*The first three ingredients are my base in any quiche I make. Vary the additional ingredients (fillers) according to your taste and pleasure. I like mine as a garden veggie quiche (so, minus the ham), but I also make a mean ham and cheese quiche (minus all veggies except potatoes and zucchini). It just depends on what you prefer that day! *B


Summers Camp said...

Ok, so I made this the other day with plain yogurt instead of cottage cheese. And guess what? Still tasty! I prefer to use cottage cheese because it tends to be higher in protein than yogurt... but hey, whatever works (and still tastes good AND still good for you)! *B

Summers Camp said...

More than two years later, and I'm still making these! Haven't grown tired of them yet ;) I make them about once a week, and freeze them for my husband to take to work. Just a little note for those watching their calories/fat or dairy intake: you can cut the cottage cheese AND shredded cheese down by half. Nowadays I make these with only a 1/2 c. of cottage cheese and 1/2 c. shredded cheese. You can add a couple of eggs if you want to bulk them up, but regardless, they still turn out great! *B