I make quiche all the time. But I have been wondering lately – is it really a quiche? A friend of mine made a lovely quiche recently while we were away on a cross country ski weekend and it was the perfect mix of custard and veggies with a nice flaky crust on the bottom, and it was round. You know… like a quiche!
It was so yummy.
And since then I was inspired to make a quiche at home for just a good old every day weekend breakfast. But my quiche isn’t round and it has no flaky crust, and come to think of it – its not a traditional custard either! Mine is made with cottage cheese and is baked in a 9×13 pan.
So I guess it is what we Midwesterners would call an “egg bake”. It doesn’t sound as fancy as a quiche but I think this egg bake will hold its own against a traditional quiche any day.
The great thing about this egg bake is you can put it all together the night before which is great when you have company in town. Serve it with some fruit and muffins for a great brunch or later in the day with a salad as a lunch or light dinner. You really can interchange the veggies however you like and use whatever looks good and is in season.
A quiche by any other name is… well a really delicious egg bake!
Recipe~Vegetable “Quiche” (or egg bake or whatever!)
by Tammy Boyd
6 eggs, preferably farm fresh and organic
24 oz cottage cheese
2 tablespoons melted butter
6 tablespoons flour
1 teaspoon herbs de provence
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sharp cheddar cheese
10 oz frozen spinach, thawed and squeezed of excess water
1 cup broccoli, steamed to al dente and chopped
Mix all ingredients together and pour in a greased 9 x 13 pan. Bake for 1 hour at 350 degrees. Serve with roasted potatoes and fruit!