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Harvest Vegetable Quiche

by on August 5, 2009 in Breakfast, Eggs August 5, 2009 BreakfastEggs
See post on callimakesdo’s site!
5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Here’s one delicious way I’m using up my abundant harvest of zucchini.

Ingredients

  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 whole Small Zucchini, Sliced
  • 1 whole Small Yellow Crooked Necked Squash, Sliced
  • ½ pounds Asparagus, Cut Into 1/2 Inch Pieces
  • ½ whole Onion, Chopped
  • ½ pounds Mushrooms, Sliced
  • 1 clove Garlic, Minced
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 4 whole Large Eggs
  • 1 cup Sour Cream
  • 1 cup Cottage Cheese
  • ½ cups Parmesan Cheese, Grated
  • ¼ teaspoons Tabasco Sauce
  • 2 cups Jack Cheese, Shredded
  • 2 Tablespoons Basil, Chopped
  • 2 whole Pie Shells

Preparation

Prepare all the vegetables as directed.

Heat a large sauté pan and melt butter and olive oil. Add vegetables and garlic and sauté (in batches so as to not overload the pan). Season each batch with salt and pepper. Set aside vegetables to let them drain.

Whisk together the eggs. Add sour cream, cottage cheese, Parmesan cheese, and Tabasco sauce.

Stir in vegetables. Stir in jack cheese and basil.

Pour into 2 pie pans. Bake at 350 degrees for approximately 45 minutes.

Quiche should be slightly puffy and golden, and the center should be firmed up.

8 Comments

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jenng on 4.6.2010

This was my first attempt at quiche – it was a great success! I made it for an Easter lunch and everyone loved it! Many thanks

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rinabeana on 10.5.2009

I made this yesterday and I’m really pleased with how it turned out. I love quiche, but haven’t made it with sour cream and cottage cheese before. I liked the texture and even distribution of the ingredients (I usually layer filling and then pour egg/milk mixture over the top). I’m looking forward to having a piece for lunch each day at work this week!

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wendymck on 9.28.2009

this was really good. surprisingly, all 5 of the family liked it. we’ll definitely be making this one again. thanks so much!

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wolfmom on 8.8.2009

Sounds delicious! what a great way to use the squash!

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grannynanny4u on 8.7.2009

This breakfast will be a hit at my house. The family loves Quiche and I love using all the fresh veggies. It is sure to please the family.

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6 Reviews

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hopeinchrist on 5.18.2020

So amazingly & incredibly delicious. Shared it with several people and they all commented it was THE BEST quiche they’d ever eaten. I used sauteed spinach, shredded zucchini, shredded carrots & chopped red pepper, as that’s what I had on hand. The shredded carrots were a wild card, however; the taste was wonderful. The cottage cheese and sour cream really make a difference in the flavor and consistency. So, so good. Will definitely be on rotation in our home.

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roz451 on 7.1.2013

Needed an idea for brunch and stumbled upon this recipe. Ran to the store to get all the ingredients. No yellow squash, so I substituted spinach instead. Turned out perfect! A definite in my recipe box now. :)

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laureane on 5.13.2012

I made this today for mother’s day and it was a huge hit! Everyone loved it, including the picky eaters! I used red pepper instead of the yellow squash, as that is what I had on hand. The texture was delicious, so rich and creamy! Will be making this again!

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emlou on 4.10.2012

This is delicious! It’s quite simple to make and it looks very pretty as well!

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rinabeana on 7.5.2010

I love this method of making quiche! The texture resulting from the combination of cottage cheese/sour cream is denser and creamier than from a standard egg/milk mixture. This recipe can also be easily adapted for your vegetables of choice.

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