Oh my goodness, let me tell you about my absolute favorite lazy-Sunday recipe – this Vegetable Cottage Cheese Quiche! It all started when I needed something quick yet satisfying for those “I forgot it’s my turn to bring brunch” moments. After tweaking the recipe about a dozen times (my family were very willing taste-testers!), I landed on this perfect combination of roasted root veggies and creamy cottage cheese custard.
What I love most is how forgiving it is – whether you’re serving it warm for dinner with a crisp salad or cold the next morning straight from the fridge (yes, I’ve done this more than once). The cottage cheese gives it this wonderful richness without being heavy, while those caramelized carrots and parsnips add just the right amount of sweetness. Trust me, once you try this method of roasting the veggies first, you’ll never go back to raw-vegetable quiches again!
Table of Contents
Table of Contents
Why You’ll Love This Vegetable Cottage Cheese Quiche
This quiche is my go-to for so many reasons – let me count the ways:
- Effortless elegance: It looks fancy but comes together with minimal fuss (hello, store-bought crust when I’m feeling lazy!)
- Protein-packed: The cottage cheese and eggs make it satisfying enough for dinner, not just brunch
- Veggie-loaded: Roasting the carrots and parsnips first brings out their natural sweetness – even picky eaters won’t complain
- Meal prep magic: Tastes even better the next day, so I always make two – one for now, one for later
- Endlessly adaptable (my favorite part!): Swap in whatever veggies you have on hand – I’ve used everything from zucchini to sweet potatoes
Honestly? The hardest part is waiting those 15 minutes for it to set before diving in!
Ingredients for Vegetable Cottage Cheese Quiche
Here’s what you’ll need to make my favorite veggie-packed quiche – trust me, every ingredient plays a special role!
- 4 large eggs (room temperature blends better – I learned this the hard way!)
- 1 cup cottage cheese (blend it smooth unless you like little curds – I’m team creamy all the way)
- 1/2 cup milk (any kind works, but whole milk gives the richest flavor)
- Salt and pepper to taste (don’t be shy – eggs need seasoning!)
- 1 cup parsnips, diced small (peeled first – those skins can be tough)
- 1 cup carrots, diced small (make ’em pretty uniform so they roast evenly)
- 1 tbsp olive oil (for roasting – it makes all the difference)
- 1 tsp dried thyme (or fresh if you’re feeling fancy)
- 1 standard pie crust, par-baked (store-bought is my secret weapon on busy days)
Pro tip: If you’re out of parsnips, just double the carrots – I’ve done this when my grocery store was out, and it still tasted amazing!
How to Make Vegetable Cottage Cheese Quiche
Okay, let’s get cooking! This recipe is so simple once you know the key steps – and I promise, roasting those veggies first is a total game-changer. Here’s how I make it come together perfectly every time:
Step 1: Roast the Vegetables
First things first – crank that oven to 400°F (200°C). While it heats, toss your diced carrots and parsnips with olive oil and thyme in a big bowl (I use my hands – messy but effective!). Spread them in a single layer on a baking sheet – overcrowding makes them steam instead of roast. Pop them in the oven for about 20 minutes. You’ll know they’re ready when the edges get those delicious caramelized bits and they’re fork-tender. Trust me, that roasted flavor takes this quiche from good to “can I have seconds?”
Step 2: Prepare the Custard
While the veggies roast, let’s make that creamy custard. Here’s my favorite trick: blend the cottage cheese first until it’s completely smooth (no one wants lumpy quiche!). Then add the eggs, milk, salt, and pepper and blend again until it’s frothy and light – about 30 seconds should do it. Taste it (yes, raw eggs and all – I’ve lived to tell the tale) and adjust the seasoning. Remember, eggs need more salt than you think!
Step 3: Assemble and Bake
Now the fun part! Reduce the oven to 350°F (175°C). Scatter your beautiful roasted veggies evenly in the par-baked crust, then slowly pour the custard over top. The veggies might float a bit – that’s normal. Bake for 35-40 minutes. The quiche is done when the edges are set but the center still has a slight jiggle (like Jell-O!). Resist the urge to cut it immediately – let it rest for 15 minutes. I know, the waiting is torture, but it’ll slice so much better!
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Hearty Vegetable Cottage Cheese Quiche Recipe in 4 Steps
A hearty Vegetable Cottage Cheese Quiche packed with wholesome veggies and creamy cottage cheese, perfect for brunch or a simple dinner.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 4 large eggs
- 1 cup cottage cheese (blended)
- 1/2 cup milk
- Salt and pepper to taste
- 1 cup parsnips (diced small)
- 1 cup carrots (diced small)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 standard pie crust (par-baked)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced carrots and parsnips in olive oil and thyme until well coated.
- Spread the vegetables on a baking sheet and roast them for 20 minutes, or until they are tender and lightly browned.
- Reduce the oven temperature to 350°F (175°C).
- Blend together the eggs, cottage cheese, milk, salt, and pepper until frothy.
- Place the roasted vegetables into the par-baked pie crust, spreading them evenly.
- Pour the egg mixture over the vegetables, ensuring everything is well covered.
- Bake the quiche at 350°F for 35–40 minutes, or until the center jiggles only slightly.
- Let the quiche cool for 15 minutes before cutting into it.
Notes
- Roasting the vegetables first helps remove excess moisture.
- Let the quiche cool to allow it to set properly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 130mg
Tips for the Perfect Vegetable Cottage Cheese Quiche
After making this quiche more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks:
- Dry those veggies! After roasting, pat them with a paper towel – extra moisture makes soggy crusts
- Room temp eggs blend smoother (take them out when you start preheating)
- Blend, blend, blend that cottage cheese until completely smooth – no one wants surprise curds!
- The jiggle test never lies – pull it out when the center wobbles just slightly
- Let it rest (I know, torture!) – those 15 minutes make clean slices possible
Oh! And always bake on a sheet pan – saves you from oven spills (learned that the messy way).
Want a brunch option? This Cottage Cheese Spinach Quiche is another savory bake packed with greens and Mediterranean flair.
Ingredient Substitutions & Notes
Listen, I know we don’t always have exactly what a recipe calls for – that’s why I’ve tested all sorts of swaps for this quiche! Here are my favorites that actually work:
- No cottage cheese? Greek yogurt works beautifully (same amount), or ricotta if you want it extra rich
- Other root veggies like sweet potatoes or turnips roast just as nicely – just cut them smaller if they’re dense
- Fresh herbs instead of dried? Use triple the amount – fresh thyme is heavenly here
- Gluten-free? Your favorite GF pie crust works perfectly (I’ve used almond flour crusts with great results)
The only thing I wouldn’t skip? Roasting the veggies first – it makes ALL the difference in flavor!
Serving Suggestions for Vegetable Cottage Cheese Quiche
Oh, the possibilities with this quiche! My family loves it served warm with a simple arugula salad – the peppery greens cut through the richness perfectly. For brunch, I’ll add fresh berries or melon slices on the side. Leftovers? They’re delicious cold straight from the fridge (no shame in my midnight snack game!), but if you want that just-baked feel, pop slices in a 350°F oven for 10 minutes. The edges get delightfully crisp again!
Storage and Reheating
Here’s the beautiful thing about this quiche – it gets even better as leftovers! Store cooled slices in an airtight container in the fridge for up to 4 days (though mine never lasts that long). For longer storage, wrap individual slices tightly in plastic then foil and freeze for up to 3 months. When reheating, skip the microwave – trust me, the oven is worth the extra few minutes! Just pop slices on a baking sheet at 350°F for about 10 minutes (15 if frozen) until warmed through. That crispy crust is everything!
Vegetable Cottage Cheese Quiche FAQs
Q1. Can I freeze this quiche?
Absolutely! I freeze leftovers all the time. Just wrap individual slices tightly in plastic wrap, then foil, and they’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating in the oven – that way you’ll keep that perfect texture.
Q2. Why blend the cottage cheese?
Oh, this was a game-changer for me! Blending makes the custard silky smooth instead of lumpy. If you love those little curds, you can skip blending, but my family prefers the creamy texture. Bonus: blended cottage cheese makes the quiche slice cleaner too.
Q3. Can I use different vegetables?
Please do! That’s the beauty of this recipe. I’ve swapped in roasted zucchini, mushrooms, even butternut squash – just make sure whatever you use is roasted first to remove excess moisture. The roasting step is non-negotiable for that deep, caramelized flavor.
Q4. How do I know when the quiche is done?
Look for golden edges and that slight jiggle in the center – like Jell-O! It’ll keep cooking as it cools. Overbaking makes it rubbery (learned that the hard way). If you’re nervous, insert a knife near the center – it should come out mostly clean with just a bit of moist custard.
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on my exact recipe): About 250 calories, 12g protein, and 3g fiber to keep you full. Just remember – nutrition facts can vary depending on your specific ingredients and brands. That’s why I always say homemade beats store-bought any day!
Share Your Experience
I’d love to hear how your quiche turns out! Tag me @FrostyRecipes or leave a comment below – nothing makes me happier than seeing your kitchen creations! You can also follow along for more updates on Facebook!
