Ingredients:
4 large or 6 small Roma tomatoes (or any variety of paste tomato will work)
1/2 cup thinly sliced green onion
6 large eggs, beaten
1/4 tspItalian Herb Blend
1/2 cup half-and-half or milk
1 tsp salt and fresh-ground black pepper to taste (or as needed)
1 cup cottage cheese
2 cups shredded Swiss cheese
1/4 cup finely grated Parmesan cheese
1/4 cup thinly sliced basil
Process:
- Cut two large or 3 small Roma tomatoes in half lengthwise and scoop out seeds, then chop the tomatoes and slice the green onion.
- Beat the eggs with half and half (or milk), Italian Herb Blendand a little salt and pepper.
- Gently mix in the cottage cheese, swiss cheese, parmesan cheese, tomatoes, and green onion.
- Pour the mixture into a 9-10″ pie dish that you’ve sprayed with non-stick spray and bake at 350F/180C for 30 minutes.
- While it bakes, thinly slice 2 or 3 more Roma tomatoes and let them drain on paper towels, and thinly slice some fresh basil.
- When the 30 minutes is up, remove the quiche from the oven and top with the tomato slices and basil, and bake 30 minutes more, or slightly longer if the center doesn’t seem done.
Let the quiche sit for a few minutes before you cut it.
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