Zucchini and Feta Quiche
There's something about a quiche that makes it feel like you've got it all together, even if you just threw it together in ten minutes flat. This zucchini and feta quiche is one of those recipes that looks like you fussed over it but really just needed a frozen pie crust and whatever zucchini you had sitting in the fridge. The cottage cheese is the real trick here. It swaps into the egg mixture for extra protein without changing the texture you expect from a classic quiche, so you get a slice that actually keeps you full instead of leaving you hungry an hour later. Add salty feta and sautéed zucchini, and you've got a dinner that reheats like a dream for lunch the next day. Whether you're using up end-of-summer zucchini or just want something easy for a weeknight, this one earns its spot in the rotation.
Allison Tallman Registered Dietitian
Ready To Start?
- 1. Preheat oven to 350 degrees F.
- 2. Saute zucchini over medium heat until cooked through.
- 3. Add eggs, cottage cheese, milk, salt and pepper to a medium mixing bowl and whisk until combined.
- 4. Add cooked zucchini and feta to the the bowl and combine.
- 5. Pour mixture into pie crust.
ingredients
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1 frozen pie crust (you can also use GF)
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2 zucchini, chopped
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4 eggs
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3/4 cup cottage cheese
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1/4 cup milk
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1 tsp salt
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4 oz of feta cheese
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1 tsp pepper