Breakfast/Brunch

Garden Quiche

Be the first to review this product.Submit Review


Ingredients

  • 1 small onion, chopped
  • 1 medium green pepper, chopped
  • 1 tsp butter or margarine
  • 4 ounces fresh mushrooms, sliced
  • 1 cup Swiss cheese, grated
  • 1 1/2 cups Kemps Cottage Cheese
  • 1/2 tsp black pepper
  • 4 eggs
  • 1/3 cup Kemps Milk
  • 1 tsp salt
  • 1 Tbsp dried parsley

 

Instructions

  1. Preheat oven to 400 F.
  2. Coat a 9-inch round baking dish with nonstick cooking spray.
  3. Saute onions and peppers in butter in nonstick skillet for about 5 minutes. Add mushrooms. Continue cooking for about 3 more minutes.
  4. Meanwhile, combine Swiss cheese, cottage cheese, and black pepper in a medium bowl. Set aside.
  5. Beat eggs for about two minutes. Add milk, salt, and parsley. Continue to beat for another minute or so.
  6. Place half the cheese mixture in the prepared baking dish.
  7. Add the cooked pepper-onion-mushroom mixture. Layer with remaining cheese mixture.
  8. Pour egg mixture on top. Bake for about 35 minutes or until a knife inserted in center comes out clean.
  9. Let rest for 5 to 10 minutes before serving.

Serves 6

Per serving: 197 calories; 17.2 grams protein; 11.3 grams fat; 6.2 grams saturated fat; 6.3 grams carbohydrates; 0.8 gram fiber

Recipe Reviews

Be the first to review this recipe.

Submit Review

Your Rating

Write A Review

The best winter dairy treat is:

Last Month's Poll Results

Two-thirds of you told us your favorite part about autumn is when trees paint a colorful landscape. You know we're pretty big fans of a colorful pasture as well!