Garden Vegetable Quiche
Crustless Quiche – A light, savory dish featuring fresh garden vegetables combined with creamy cottage cheese,and rich heavy cream. This wholesome, crust-free quiche delivers a fluffy texture and vibrant flavor, perfect for brunch, lunch, or a healthy dinner option.
Ingredients
- egg
- heavy cream
- cottage cheese
- onion
- red pepper
- broccoli
- mushrooms
- ham
- basil
- sharp cheddar cheese
- monterey jack cheese
Garden Vegetable Quiche (Crustless)
Ingredients
- 6 large eggs
- ½ cup heavy cream
- ½ cup cottage cream cheese
- 1 cup broccoli flowerettes
- 1 cup mushrooms sliced
- ½ cup white onion diced
- ½ cup red pepper diced
- 1 cup ham diced
- 2 tbsp butter
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- 2 tbsp fresh basil finely chopped
Instructions
- Preheat oven to 350 degrees. Grease a deep-dish pie plate.
- Place the butter in a sauté pan and place over medium to high heat. Add onions and red pepper and sauté for about 3 minutes. Add in the broccoli, mushrooms, and ham. Continue to sauté until broccoli is tender. Set aside.
- Break your eggs into a medium bowl. Add in cream and cottage cheese. Blend with an emulsion blender.
- Pour the vegetable mixture into the pie plate, spreading evenly over the bottom. Next, add in the egg mixture. Top with the shredded cheeses. Take a spoon and gently stir in the cheese. Sprinkle the chopped basil over the top.
- Bake for 50 minutes.
Notes
Switch up the protein by adding bacon, sausage, or tofu.
Almost any vegetable from the garden can be used in a quiche, such as zucchini, yellow squash, and tomatoes.
Enhance the flavor by adding other fresh herbs, such as chives, rosemary, oregano, thyme, or parsley, or garlic.