Three cheese vegetable quiche

I've decided to ring in the new year of blogging with another quiche recipe, although this one is a bit lighter (I feel) than the previous one that I did back in - EEK!- August of 2018. Ahh, how time flies when you are busy procrastinating and taking care of 22 animals of assorted varieties. At any rate, this recipe was tested out on Christmas morning when I was forbidden from doing our usual breakfast of sticky buns, welsh pancakes with orange sauce, and baked eggs because we were planning on doing that the day after Christmas so that my sister and her fiance could partake and my mom said "absolutely not" to doing it two days in a row. She's in weight watchers and is, in general, a killjoy when it comes to the creation and consumption of tasty treats. I did modify this recipe a bit as it originally called for mushrooms and I tend to think of them as being very slug-like once cooked and, therefore, inedible. The general consensus was that it was a very good quiche so I am passing along the recipe to you, gentle reader.

Three cheese vegetable quiche

1 Pillsbury refrigerated pie crust, softened to room temperature
1 tablespoon vegetable oil
1/2 red onion, diced
1 cup milk (I used both whole milk and 2% and both quiches came out fine)
2 large handfuls (approximately 3-4 cups) fresh spinach, diced
1 teaspoon dried minced shallots (or onion)
3 egg whites, lightly beaten
2 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper 
1/2 cup Gouda cheese, shredded
1/2 cup smoked Gouda cheese, shredded
3/4 cup Cheddar cheese, shredded

Heat the oven to 350 degrees F. Roll the pie crust out into a 9-inch glass pie pan and crimp the edges as needed. Prick the crust all over with a fork and bake for 10-12 minutes. Take out and set aside. 

While the pie shell is baking you can work on the filling. In a skillet, heat the vegetable oil and add the red onion and cook over medium high heat until tender, about 4 or 5 minutes. Let cool slightly.

In a large bowl, combine the milk, spinach, minced shallots or onion, egg whites, eggs, salt, and pepper and stir until all the ingredients are well mixed. Stir in the cooled onions, as well as the Gouda and Cheddar cheeses. Pour the whole mixture into the pre-baked pie shell and bake for 35-40 minutes, or until the center is puffed up and light golden brown. Let cool and set up for 10 minutes before serving. Serves 6.

Crustless vegetable quiche

The other day, desperate for a change for dinner from our usual rotation of spaghetti, macaroni and cheese, rice and beans, and stir fry, I found this recipe online and adapted it for what we had on hand and to accommodate my intense hatred of mushrooms. (I tend to think that they have the texture of a slug - not that I have ever eaten a slug but I've seen enough of them to get a rough idea of their probable texture.) I got rid of the mushrooms entirely and replaced broccoli for the asparagus originally called for. I also used a slightly smaller zucchini than was stated in the original recipe because, although I am a vegetarian, I tend not to like vegetables. My general opinion on the categorization of fruits and vegetables is this: if it tastes good, it is a fruit; if it tastes bad it's clearly a vegetable. All in all, although this recipe is full of veggies, it wasn't bad. I would even go so far as to call it quite good. And if you dice the vegetables small enough you might even get a picky eater (such as myself) to eat their greens. 

The prep time is about 20 minutes, depending upon how meticulous you are with your dicing, and the cook time is about an hour. Additionally, even though we ate this for dinner I'm sure it would make a good breakfast or brunch dish as well.

8 egg whites
4 whole eggs
1/2 cup skim milk
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
16 oz fat free cottage cheese
1 cup shredded monterey jack cheese, divided
1 cup shredded cheddar cheese, divided
1/3 cup flour
1 teaspoon baking powder
1/2 of a yellow onion, diced
1 medium zucchini, diced
2 cups broccoli, diced
1 - 2 tomatoes, diced, seeds removed

Preheat oven to 400 degrees F and spray a 3 quart casserole dish with cooking spray. In a large bowl, whisk together the egg whites and eggs until fluffy. Add in the cottage cheese, 3/4 cup shredded cheddar, 3/4 cup shredded monterey jack, milk, flour, baking powder, 1/2 teaspoon of salt, oregano, thyme, and pepper. In a large skillet over medium high heat, saute the onion, zucchini, and broccoli with the remaining 1/2 teaspoon of salt for about 5 minutes or until tender. Add the cooked vegetables and the diced tomato to the egg mixture and fold everything together. Pour into the casserole dish and top it with the remaining shredded cheese. Place it in the oven on the middle rack. Bake for 15 minutes at 400 degrees then lower the temperature to 350 degrees (leaving the quiche inside the oven) and bake for another 45-55 minutes or until it is set and lightly browned.