Breakfast Lunch Dinner Quiche

Pictures coming soon.....


Here is what you know about me so far: I enjoy pesto, cottage cheese and zucchini. Even though you might be making a grossed out squishy face I am here to tell you that all of these are delicious together.

And I will prove it to you with a quiche type concoction.

Ingredients:

2-4 T Pesto
12 oz Fat Free Cottage Cheese
Eggs 6-8 Lg.
Veggies- I will be using Zucchini and mushrooms and spinach.
1/3 C Cheese- I am using shredded sharp white cheddar
1 C  Small pieces Meat If you're into that- I am using Chicken Sausage. I recommend, sausage, ham, pancetta, prosciutto, bacon etc.


Directions:

Preheat oven to 375*

In blender combine 12 oz Cottage Cheese and 3 egg whites plus 3 whole eggs (more if you have smaller eggs). Blend til Smooth.

Add pesto to blender.

Plus a little salt and black pepper, if you like spice add it to the veggies as they cook and not here.

>>>>I like to keep pesto on hand. If you have to make it from scratch I would just omit it or sprinkle in some freeze dried basil. Freeze dried is way different than the regular dried basil so make sure you use the right kind. If you have never heard of freeze dried then you should add it to your next shopping list.

Cook your veggies and meat.

Mix it all together

Sprinkle on the cheese

Bake at 375* in an oven safe skillet or baking dish sprayed with cooking spray for about 45 minutes. Check it as you go.

Here is how I do it and what I usually get dirty when I make this:

Spoons
Spatula
Cutting Board/knife
Blender
Large Bowl
Large skillet

Chop what needs chopped. Blend in the blender while cooking the veggies. When the veggies are finished I add them to the large bowl.  Then I put a whole bunch of spinach on top of the veggies in the bowl and blend the eggs and cottage cheese some more. Cook the sausage. Blend some more. Add the cooked sausage to the large bowl on top of the veggies. Stir til the spinach is blanched. Combine egg/cottage cheese in bowl with veggies.


Crust.  I don't usually use it but when I do its kind served on the side. Crust is really the best when it is crusty. Pie crust baked on the bottom gets gooey and less good. Instead I like to roll out some pie crust and bake it on the side or slice it into small strips and serve it like bread sticks. When it bakes freely, it rises and expands and stays crispy.


Enjoy!!