I’ve only made a few quiches in my day but ever since giving birth to Calen I have started to make them more often. It’s an easy dinner and Josh loves quiche. I change it up each time using whatever vegetables I have on hand. Today’s variety was asparagus and red onion topped with a little fresh mozzarella. Along with the eggs I use a little flour and cottage cheese. The texture is still light and fluffy but it’s more nutritious than just adding milk. Sometimes I’ll add baking powder but I’ve found this to be unnecessary unless you are adding a bunch of grated cheese to the filling. I opt out of this as I don’t think it’s needed. For my crust I always use frozen. I wish I made crust but dough is still something I want to do but just can’t bring myself to get into. And since I’m trying to avoid eating too much bread and carbs right now is not the time to dig out the inspiration.
- 1 frozen pie shell
- bunch of asparagus, chopped into 1″ pieces
- red onion, sliced into thin half moons
- olive oil
- 6 eggs
- 1 cup cottage cheese
- 1/4 cup spelt flour
- In a large sauté pan heat up olive oil over medium high heat. Add the onion and cook a few minutes. Stir in the asparagus and continue to cook until tender crisp. Remove from heat and set aside to cool.
- In a bowl mix the eggs, cottage cheese, and flour using a hand mixer. I used my immersion blender since it’s more accessible and easier to clean. (If you’d like a cheesy quiche go ahead and add 1 cup grated cheese and 1/2 teaspoon baking powder during this stage).
- Add cooled asparagus mixture to the eggs. Pour into frozen pie shell. Top with mozzarella slices.
- Place pie shell on a baking sheet and bake in a 350° oven for 1 hour until top is browned and eggs are set.