The season's best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.
2 cups diced potato with onion (such as Simply Potatoes)
1 cup finely chopped green bell pepper (about 1)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced
How to Make It
Preheat oven to 400°.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
Note: Substitute corn or spinach for some of the vegetables, if you wish.
Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil
Based on other reviews and my own preferences, I made a few changes... 2 zucchini, 2 handfuls of kale, and subbed out the mushrooms for asparagus. Salt and pepper on the veggies when sauteing and added a teaspoon of Italian seasoning to the egg mixture. I also scooped out the seeds of the zucchini and chopped rather than sliced. Took it to a pot luck brunch and it was a hit - I think the veggies were a nice option for people amongst all the bacon/sausage casseroles. Served in a 9x13 casserole dish and it makes for a beautiful presentation w/ the tomatoes on top. Cooked it for about 15-20 minutes longer than the recipe called for - still a little watery but I thought it was delicious! Great recipe!
I served this to my book group friends today. I prepped yesterday. The veggies took much longer to prepare than I expected. I made veggies first and let them cool before adding to eggs. When baking took about an hour and 10 minutes maybe because it was in the refrigerator. Tasted great.minwould make this again. Could add different varieties of veggies as well.
This was pretty good but took a lot longer to cook than the recipe says. Next time, I'd use a 9x11 glass pan to cook it in. I didn't use the egg substitute, just 7 scrambled eggs. The veggies are good but they tend to add liquid to the egg mixture. Next time, I'd definitely thaw the potatoes before cooking them.
I based my recipe on this but did not follow exactly as I did not have all ingredients - no potato, mushrooms or bell pepper. Used leftover grilled zucchini, sweet corn and asparagus. Cheddar and feta cheese. This is easy, quick and delicious. I would make this again. It's more like a frittata with the addition of flour and baking powder. My friends loved this. Makes a lot of food.
This is a great recipe but it makes so many servings!! However it is great leftover for breakfast or lunch. I didn't use tomatoes but instead added frozen corn and broccoli. I also cut the amount of cheese in half. It took a little longer to bake and the zucchini did make it a little watery but other than that it's a keeper!
We made this for mother's day brunch and it was to die for! I used all extra sharp cheddar, no potatoes (because my sister was making hash browns) and added extra mushrooms, and spinach. Can't wait to make this again!