Summer is so wonderful for many reasons! But one of my most favorite is that I get to make my fabulous rich and savory garden vegetable quiche! Perfect for Sunday brunch or a weeknight dinner! Use high quality ingredients and you will have a foolproof quiche everyone will rave over!
I love when I can go outside in my own backyard and find all the vegetables I need to make something really wonderful! Even the eggs were from my own backyard! I love being self-reliant, even if it is on a smaller scale!
10 large organic eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup low-fat milk
1 (16 ounce) carton of cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped parsley
Whisk eggs, 3/4 cup cheddar, 3/4 cup Monterrey cheese, milk, cottage cheese, flour, baking powder, salt and parsley in a large bowl.
4 cups zucchini, chopped
2 cups organic red potato, chopped
1 cup green peppers, chopped (sweet or medium spice)
1 cup onions, chopped
1 cup mushrooms chopped (optional)
salt and pepper to taste
Saute vegetables in a 12-inch oven safe skillet with some organic canola oil, until softened, 5-10 minutes.
Pour the egg mixture over the softened vegetables, top with the remaining cheese and freshly sliced tomatoes. Place in a 400` oven and bake for 15 minutes. Turn the oven down to 350` and bake for an additional 35 minutes until lightly browned and set. Serves 10.