Ingredients
Scale
- 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