Cottage Cheese Quiche Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
• Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
• Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
• Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
• Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine.
• Divide mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

Steps:

• Cook "bacon" until crispy. Lay pie crust in pie pan and cover with swiss cheese. Crumble bacon on top. Beat eggs and then mix with cottage cheese. Pour over bacon and swiss in pie shell. Bake 40-50 minutes at 350°F Quiche will appear a tad liquidy (but not jiggly), but it's done and moisture will disappear after sitting to cool a bit.
• Alternative use 3 pieces of bacon in the quiche and keep 3 to crumble on top of quiche after removing from the oven.

Steps:

• Bake pie shell at 400 degrees for about 3-5 minutes.
• Combine rest of ingredients except fried onions.
• Stir to mix.
• Place mixture in pie shell and bake at 350 degrees for 30 minutes.
• Sprinkle with fried onions (or breadcrumbs).
• Return to oven and bake 15 minutes longer.
• Remove and let stand for 5 minutes.

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.

Steps:

• Heat oven to 350'. Spray Pam in 9" pie pan. (Ok to use 9-inch square pan then cut into squares for appetizers.).
• Squeeze water from defrosted spinach and spread the spinach on the pan.
• Beat sour cream, cottage cheese, baking mix, melted margarine and eggs until smooth, 15 seconds in blender on high, or 1 minute with electric mixer. Pour into pie pan on top of spinach. Top with tomatoes; sprinkle with Parmesan cheese.
• Bake until knife inserted between center and edge comes out clean, about 30 to 40 minute Cool 5 min and serve.