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Garden tomato quiche in glass pan with cottage cheese

GARDEN VEGETABLE QUICHE

The perfect healthy dish to brighten your morning with summer flavors!
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Equipment

  • 1 medium saucepan
  • 1 pie dish
  • 1 large bowl
  • 1 pastry brush

Ingredients
  

  • 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

Instructions
 

  • 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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