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.
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.
