Wednesday, September 22, 2010

Veggie Quiche

Whew...I'm back!

And I have a fantastic recipe to share with you.  If you are still faced with an abundance of zucchini and squash from your summer garden, this is the recipe for you.  If you're not, I still recommend you raid your local grocery store (or neighbor's garden) for a few extra squash to whip up these quiche's. 

Quiche?  Quiches?  Quichee?  Plurals.  They get me all the time.

Anyway, this is a super easy recipe that will give you two delectable quiche.  You can serve one now and freeze one for later if you'd like; but they usually don't last long around my house.  This is a recipe I adapted from this one over at Tasty Kitchen.  (TK is another great little site that spawned off of the Pioneer Woman's site.  Try it the next time you're looking for good grub to make!)

Here's what you'll need to gather up for your quiche:

Zucchini, yellow squash, onion, mushrooms, asparagus, garlic, cottage cheese, sour cream, olive oil, tabasco sauce, parmesan cheese, and montery jack cheese

You'll also need 2 pie crusts.  You can make your own...

But when time is an issue I find Marie makes some pretty acceptable subsitutes for home made.

First, prep your veggies. 

Give your zucchini, squash, and mushrooms a good slice.  Dice up the onion and cut the asparagus into 1/4 inch pieces. 

Next, enlist your favorite 9 year old to grate the cheeses.

If you don't have a nine year old, you can do it just might be grated a little more neatly.  But I love pulling my kids into the kitchen with me and this boy loves grating cheese.  God bless him!

In a large skillet heat about 2 tablespoons of oil over medium high heat.

I love, love, love my cast iron skillet, but it was a little small to handle all of the veggies, so I had to pull out the big stainless steel pan.

Once the oil is hot, add your veggies and garlic.  Saute for 5-8 minutes until veggies start to soften and brighten in color.

Things like this make me want to eat more veggies.  YUM!

While they are cooking, be sure to season well with salt and pepper.

Salt and pepper make everything better, don't they?

Once they've started to soften and brighten up, you'll want to get them out of the pan and into a colander.

Leave the vegetables alone to strain for a while.  Trust me.

While the veggies are draining a bit, whisk your eggs together in a bowl.

Add the sour cream, cottage cheese, parmesan, and tabasco sauce.

Mix it together well.

Once mixed, add in the veggies and give it a good stir.

Remember the strainer?
This is why we took the time to do that.  Please don't skip the colander step.  You don't want all of this extra liquid in your quiche.  Ew. No.

Finally, mix in the jack cheese. 

Divide your quiche mixture between two pie crusts placed on a baking sheet.

Bake at 350 for 50-60 minutes.  The edges will get a nice golden brown and the middle should be firm.  It will fill your kitchen with the most scrumptious aroma.

This is a great quiche for breakfast, lunch, or dinner.  If you make this the night before, just reheat the next day at 350 for about a half an hour and it's just as tasty!  Play with the veggies if you'd like to make it more appealing to your family.  I'm thinking some diced ham or chicken would be pretty amazing in here as well.


Veggie Quiche

1 zucchini, sliced
1 yellow squash, sliced
1/4 pound mushrooms, sliced
1 pound asparagus, cut into 1/4 inch pieces
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
Salt and pepper
4 large eggs
1 cup sour cream
1 cup cottage cheese
1/2 cup parmesan cheese
1/4 teaspoon tabasco sauce
2 cups monterey jack cheese

Saute veggies and garlic in olive oil over medium-high heat for 5-8 minutes.  When bright and slightly softened, place in colander to drain.  Meanwhile, beat 4 large eggs in a bowl.  Add sour cream, cottage cheese, parmesan, and tabasco.  Mix well.  Stir in the drained veggie mixture.  Add in monterey jack cheese.  Divide mixture between two unbaked pie crusts.  Bake at 350 for 50-60 minutes until the edges are golden and the center is firm.  Enjoy! :)

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