This lightened up vegetable quiche brings you all the flavors of a summer garden you crave. A thin layer of phyllo crusts adds a nice crunch, but you can also use a potato crust like this breakfast casserole if you prefer to keep things gluten free.
The ribbons of zucchini add a whimsy and contrast to bright summer tomatoes, making this quiche look almost as good as it tastes.
GARDEN VEGETABLE QUICHE
The perfect healthy dish to brighten your morning with summer flavors!
1 medium saucepan
1 pie dish
1 large bowl
1 pastry brush
- 1 tbsp butter, plus more for phyllo
- 1 shallot, thinly sliced
- 1/2 tsp red paper flakes
- 8 oz sliced mushrooms
- 4 sheets phyllo pastry dough sheets
- 8 eggs
- 3/4 tbsp Italian seasoning
- 1 tsp salt
- 1/2 cup cottage cheese
- 1-2 zucchini, shaved
- ~10 cherry tomatos, halved
Sauté the shallots in melted butter until translucent and add red pepper flakes. Sauté for ~1 min (until fragrant) and add mushrooms. Sauté until mushrooms are tender, 5-10 min.
Brush a pie dish with melted butter and layer phyllo sheets, brushing butter between each layer. I used 4 sheets, but you could use more for a thicker crust.
In a large bowl, combine eggs, cottage cheese, salt, and Italian seasoning. Whisk until well combined.
Spread mushroom mixture on top of phyllo sheets and pour egg mixture on top. Use a vegetable peeler to shave zucchini on top of the egg mixture and top with tomatoes.
Bake at 350 for 30 min, cover with foil and bake for an additional 20 min, until the center is set.
I love using cottage cheese in a quiche because it gives it the creaminess that a traditional quiche would get from milk or cream, without extra fat. It will also increase the protein content just a bit!
Enjoy!
Keyword Easy Recipe, healthy breakfast, healthy quiche, Simple Suppers
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