Bake your garden into a delicious high-protein quiche this summer. Thinly sliced zucchini, peppers and cherry tomatoes come together in a savory mix of cottage cheese, half and half and cheddar cheese for a protein boost, all over a layer of puff pastry. No artful crust is needed for this cottage cheese quiche recipe—just lay out the puff pastry and pile on the quiche goodness.
How to Make A Cottage Cheese and Egg Quiche
To make this cottage cheese quiche, start by preheating your oven and roasting thinly sliced zucchini and baby red bell pepper on a greased baking sheet until tender and just beginning to brown. While the vegetables roast, prepare your crust by buttering a rectangular baking dish and rolling out a sheet of thawed puff pastry on a lightly floured surface until it’s large enough to fit the dish with some overhang. Press the pastry into the pan, allowing the edges to drape over the sides. Place a second buttered pan directly on top to weigh it down and bake until the pastry is puffed and golden. Let it rest for a few minutes before removing the top pan.
While the crust cools slightly, blend together cottage cheese, half and half, eggs, Dijon mustard, salt, and pepper until smooth and creamy. Sprinkle shredded cheddar cheese and chopped green onions over the crust, then pour the egg mixture on top, gently tipping the pan to spread it evenly. Arrange the roasted zucchini, bell pepper, and thinly sliced cherry tomatoes across the top, allowing a few to sink slightly into the filling. Finish with a layer of shredded Parmesan and bake until the center is just set and the top is lightly browned. Garnish with fresh basil before serving. Leftovers keep well in the fridge for up to a week.
70min
Cook time
8
Servings
Summer Quiche with Cottage Cheese
Bake your garden into a delicious high-protein quiche this summer. Thinly sliced zucchini, peppers and cherry tomatoes come together in a savory mix of cottage cheese, half and half and cheddar cheese for a protein boost, all over a layer of puff pastry. No artful crust is needed for this cottage cheese quiche recipe—just lay out the puff pastry and pile on the quiche goodness.
How to Make A Cottage Cheese and Egg Quiche
To make this cottage cheese quiche, start by preheating your oven and roasting thinly sliced zucchini and baby red bell pepper on a greased baking sheet until tender and just beginning to brown. While the vegetables roast, prepare your crust by buttering a rectangular baking dish and rolling out a sheet of thawed puff pastry on a lightly floured surface until it’s large enough to fit the dish with some overhang. Press the pastry into the pan, allowing the edges to drape over the sides. Place a second buttered pan directly on top to weigh it down and bake until the pastry is puffed and golden. Let it rest for a few minutes before removing the top pan.
While the crust cools slightly, blend together cottage cheese, half and half, eggs, Dijon mustard, salt, and pepper until smooth and creamy. Sprinkle shredded cheddar cheese and chopped green onions over the crust, then pour the egg mixture on top, gently tipping the pan to spread it evenly. Arrange the roasted zucchini, bell pepper, and thinly sliced cherry tomatoes across the top, allowing a few to sink slightly into the filling. Finish with a layer of shredded Parmesan and bake until the center is just set and the top is lightly browned. Garnish with fresh basil before serving. Leftovers keep well in the fridge for up to a week.
Bake your garden into a delicious high-protein quiche this summer. Thinly sliced zucchini, peppers and cherry tomatoes come together in a savory mix of cottage cheese, half and half and cheddar cheese for a protein boost, all over a layer of puff pastry. No artful crust is needed for this cottage cheese quiche recipe—just lay out the puff pastry and pile on the quiche goodness.
How to Make A Cottage Cheese and Egg Quiche
To make this cottage cheese quiche, start by preheating your oven and roasting thinly sliced zucchini and baby red bell pepper on a greased baking sheet until tender and just beginning to brown. While the vegetables roast, prepare your crust by buttering a rectangular baking dish and rolling out a sheet of thawed puff pastry on a lightly floured surface until it’s large enough to fit the dish with some overhang. Press the pastry into the pan, allowing the edges to drape over the sides. Place a second buttered pan directly on top to weigh it down and bake until the pastry is puffed and golden. Let it rest for a few minutes before removing the top pan.
While the crust cools slightly, blend together cottage cheese, half and half, eggs, Dijon mustard, salt, and pepper until smooth and creamy. Sprinkle shredded cheddar cheese and chopped green onions over the crust, then pour the egg mixture on top, gently tipping the pan to spread it evenly. Arrange the roasted zucchini, bell pepper, and thinly sliced cherry tomatoes across the top, allowing a few to sink slightly into the filling. Finish with a layer of shredded Parmesan and bake until the center is just set and the top is lightly browned. Garnish with fresh basil before serving. Leftovers keep well in the fridge for up to a week.
Arrange zucchini and red bell pepper slices on a greased 13x18” sheet tray and spray gently with nonstick spray. Transfer to the preheated oven and bake for 10 minutes, until the vegetables are soft and just beginning to brown. Remove from oven and set aside.
Meanwhile, grease the inside of a 9x13” sheet pan with with butter. Butter the bottom and outside rim of a second 9x13” pan.
Roll the puff pastry out on a lightly floured surface to created a 12x15” rectangle. Transfer the puff pastry into the buttered sheet pan and arrange so the edges are tucked and hanging over the sides of the pan. Place the second pan on top of the pastry and bake in the preheated oven for 30 minutes. Remove pastry from oven and allow to sit for 5 minutes before removing the top pan.
In a blender, combine cottage cheese, half and half, eggs, dijon mustard, salt and pepper and blend until smooth, about 30 seconds.
Sprinkle cheddar cheese and green onion evenly across the inside of the slightly cooled puff pastry then pour egg/cottage cheese mixture in an even layer over top. Gently tip pan to spread to the edges of the pan and ensure even coverage.
Arrange zucchini, bell pepper rounds and tomatoes evenly over the egg mixture, allowing a few pieces to sink into the egg mixture. Sprinkle Parmesan cheese over top and transfer to the oven.
Bake quiche for 30 minutes or until center is just barely set and the top is just starting to brown. Remove from the oven and top with fresh basil before serving.
Quiche can be stored in an airtight container in the refrigerator for up to one week.
