21-Day Fix Quiche

I’m constantly looking for quick, easy recipes that are tasty, easy on the wallet, and travel well; and boy-oh-boy does this recipe have it all!

The trick to this quiche is a surprise ingredient that lends to the texture and cheesiness, without using lots of fats, creams, or all my coveted blue containers (love my cheese). This recipe is also extremely versatile and freezes great (I freeze sections and then pop them in my lunch bag for work, just heat and eat!).

First you have to pick your green. How do I pick mine? By choosing whatever is on sale that week at the market. If asparagus is in season for a good price, that’s my green. Other standbys: spinach, kale, broccoli, etc.; just pick a dense leafy green. Then pick your cheese. I go to the specialty cheese counter in the store and see what’s on special. If gouda is at a good price, that’s my cheese. Be adventurous, I’ve discovered several cheese varieties that I LOVE because they were on special (let’s be honest, I haven’t met a cheese I don’t like), plus, they often allow you to sample, so take a chance. Buying high quality cheese is great on so many levels, the product is better so you can use less, without losing any flavor.

PRO TIP: Say goodbye to shredded cheese. I know it saves you a few precious minutes in the kitchen, but just don’t do it! Shredded cheese is packed with a sawdust product (yuck) that dehydrates the cheese, so it loses flavor and adds chemicals. Plus, by shredding, you burn extra calories.

I’ve used: fresh mozzarella, feta, extra-sharp cheddar, cheese curds (yep, and it was glorious), seriously, whatever is the best value, get it. This recipe already packs a great amount of protein, so it can stay vegetarian, but if you can spare the extra red container (protein), go for it. Turkey bacon, lean ham, turkey sausage, choose your favorite and throw it in. This recipe can become a kitchen sink quickly; I often use it as a vessel for leftover makeovers as well.

PRO TIP: Difference between an onion and a shallot. Both are very similar, the onion retains its shape and texture while cooking, while a shallot blends better with a milder, delicate flavor. So, my rule of thumb is this: if you want the texture, use an onion (i.e. soups, salsas, etc.), if you just want the flavor, use a shallot.

21-Day Fix Quiche- base recipe

Prep Time: 10 min Cook Time: 25-30 min

21-Day Fix guide: 1-Red (2 if you added a protein), 1-Blue, 1- Green, 1 tsp

Ingredients:

3- Large organic eggs (I’ve used egg substitute as well with great results)

1- 16 oz container of cottage cheese (small curd works best) any variety, 2%, 1% or FatFree

1- Cup shredded cheese, crumbled if a soft variety

¼ cup parmesan cheese

1- Medium onion or shallot

1-2 cups green vegetable

1-2 cloves garlic

2 TBS hot sauce (I use Frank’s Red Hot)

2 TBS EVOO

Salt and Pepper to taste

Preheat oven to 350 degrees

Dice onions/Shallots and garlic, if using frozen spinach, thaw and drain thoroughly. Heat EVOO in med to heavy pan on med/high heat. Add diced onions and garlic, if using asparagus or broccoli, blanch first in a small pot of boiling water only until bright green (about 2 min), then add to pan. Salt and pepper to taste. Once onions are translucent, about 5-7 min, and just starting to brown, remove from heat.

In a large mixing bowl add ¾ container of cottage cheese, 3 eggs, onion mixture, and hot sauce and fold together. Once mixed, add green vegetable and cheeses (add extra cooked protein if using). Fold to combine and salt and pepper to taste. In place mixture in an ungreased pie pan (a cake pan can substitute) and place on middle oven rack to bake for 25-30min or until edges bubble and brown. For extra flavor, when done baking, place under the broiler for 1-2 minutes to brown top. Cut into six wedges, serve immediately or let cool and freeze for later. Serving size: 1-2 slices, depending on containers used for the day.

Some of my favorite varieties:

Mediterranean: Feta, spinach, and tomato
Loraine: lean ham, spinach, and swiss cheese
Asparagus and goat cheese
Mushroom: baby portabellas, creamy brie, top with truffle oil
Caramelized onion: *See earlier blog post* 21-day fix caramelized onions, smoked gouda, and chicken sausage.
Summer Veggies: zucchini, yellow squash, roasted red peppers, mushrooms, and smoked mozzarella
Sundried tomato and basil: Fresh basil, sundried tomatoes, spinach, and fresh mozzarella.