Description
A creamy, high-protein quiche made by blending cottage cheese with eggs and fresh spring vegetables for a silky, sophisticated texture.
Ingredients
Scale
- 6 large eggs
- 1.5 cups cottage cheese
- 1 bunch asparagus, trimmed and chopped
- 1 large leek, sliced
- 1/2 cup peas
- 1 cup shredded Gruyère cheese
- 2 tbsp fresh chives
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 pie crust (optional)
Instructions
- Preheat oven to 375°F and prepare pie crust if using.
- Sauté leeks and asparagus in a skillet until tender.
- Blend eggs, cottage cheese, salt, pepper, and nutmeg until completely smooth.
- Layer sautéed vegetables and half the cheese in the pie dish.
- Pour the blender mixture over the fillings and top with remaining cheese.
- Bake for 35-45 minutes until set and golden.
Notes
High protein, creamy texture without heavy cream, packed with seasonal spring nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 245 kcal