Description
A savory, nutrient-packed quiche featuring a medley of caramelized vegetables and creamy cottage cheese in a flaky crust.
Ingredients
Scale
For the Crust:
- 1 store-bought or homemade pie crust
- 2 cups fresh spinach, roughly chopped
- 1 medium sweet potato, peeled and diced
- 1 cup butternut squash, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 medium beet, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish, crimp edges, and blind bake for 10 minutes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant. Add sweet potato, butternut squash, carrot, and beet. Cook for 10-12 minutes until vegetables begin to soften.
- Add spinach to the skillet and cook until wilted. Season with salt, pepper, thyme, and nutmeg. Remove from heat and let cool slightly.
- In a bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in the caramelized vegetable medley and cheddar cheese.
- Pour the mixture into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Let quiche cool for 10 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.