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Aug 14, 2014 2:28 AM

Garden Vegetable Quiche

It's no secret that I'm a big fan of quiche. Quiches are incredibly versatile, full of protein, and a great way to use up leftover vegetables (and eggs!).

Right before we jetted off to Mexico for my friend's wedding last week, I realized we had almost a dozen eggs left in our refrigerator. So, I made this quiche and we ate it for several dinners and breakfasts before we left.

The catch to making this quiche extra rich and protein-packed is Hood cottage cheese. Hood contacted me to see if I'd like to try some of their new, savory flavors - Garden Vegetable and Cucumber Dill - and the Garden Vegetable was incredible in this quiche. Each of Hood's new flavors contain 13 grams of protein per serving, and the Garden Vegetable flavor combines cottage cheese with carrot, bell pepper, onion, green onion, and cucumber. (I loved dipping sliced cucumber into it for a quick snack!). For some added nutrition and flavor, I also threw some fresh tomatoes and red onion into the quiche.

Garden Vegetable Quiche | The Economical Eater

Garden Vegetable Quiche
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 cup diced red onion
-1/2 cup grated Parmesan
-2 small heirloom tomatoes, sliced
-8 large eggs
-1/2 cup Hood Garden Vegetable cottage cheese
-Salt and black pepper
-Pinch of grated fresh nutmeg
-1/8 teaspoon dill weed
-1 store-bought pie crust

1.) Preheat oven to 350 degrees.
2.) In a medium saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften, about 5 minutes.
3.) Place the store-bought pie crust in a 9-inch pie plate. Once onions have cooled slightly, spoon them on top of the crust; sprinkle over Parmesan cheese. Lay sliced tomatoes on top of cheese and onions.
4.) In a large bowl, whisk together eggs and cottage cheese. Season with salt, pepper, nutmeg, and dill weed. Pour egg mixture over onions, cheese, and tomatoes.
5.) Bake for 45-50 minutes, or until center is set. Let cool slightly before serving.

[Print this recipe]

Now that the weather isn't super muggy and unbearably hot (I just jinxed it...), it felt nice to turn my oven on again and make this quiche. It also came in so handy for quick, satisfying meals before we went on vacation...yet again.

What's one of your favorite dishes to make when you need to use up leftovers?

I received coupons for the Hood cottage cheese, but all opinions are my own.


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