Tracie Fountain

Live a Healthy, Balanced Life

Three-Cheese Quiche

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Just in time for your Mother’s Day brunch, here’s a new quiche recipe that’s pretty darn stellar, if we do say so ourselves! We whipped this up on my recent trip out to Kate’s farm, so with two 1-year-olds in tow, you can be sure this recipe is super simple and little people approved!
 
And the best part is…it tastes just as great right out of the oven as it does eaten cold for leftovers the next day.
 
You’re welcome :).
Three-Cheese Quiche
Serves 12
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Ingredients
  1. 1 T coconut oil (plus a little extra for pie plates)
  2. 1 lb Beeler's Breakfast Sausage (or plain ground sausage with Italian seasoning and garlic salt, to taste)
  3. 1 green or red pepper (or a mix of both), chopped
  4. 1/3 cup onion, chopped
  5. 1 cup cottage cheese, divided
  6. 1/2 cup feta cheese, divided
  7. 1/2 cup white cheddar cheese, divided
  8. 8 eggs
  9. 1 cup whole milk
  10. 1 t Italian seasoning
  11. 1/2 t garlic salt or to taste
  12. Pepper, to taste
Instructions
  1. Preheat oven to 350°F.
  2. Melt coconut oil in a large sauté pan over medium heat.
  3. Add sausage, green or red pepper and onion. Cook until sausage is fully browned and then divide meat and vegetables evenly into two, 9-inch pie plates lightly greased with coconut oil.
  4. Spoon 1/2 cup of cottage cheese over the top of each pie plate, spreading evenly over sausage and vegetables.
  5. Next, crumble 1/4 cup of feta cheese over the top of each pie plate. Follow with 1/4 cup of white cheddar cheese over the top of each.
  6. In a separate bowl, whisk together eggs and milk. Mix in Italian seasoning, garlic salt and pepper if desired.
  7. Pour half of the egg mixture over each pie plate then place in the oven and bake for 40-45 minutes or until a knife inserted into the center comes out clean.
  8. Allow to cool for 5-10 minutes prior to serving.
Notes
  1. C = 5g P = 14g F = 20g
  2. 260 calories per serving
Tracie Fountain http://traciefountain.com/
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Comments

  1. Hi, Traci,

    Do you have any healthy recipes for rhubarb? Seems like everything that uses rhubarb is a dessert. I love rhubarb, it says “spring” to me, and I’d like to find healthier ways to eat it.

    Lolly

    • Hi Lolly-
      To be very honest with you, I haven’t cooked with rhubarb a whole lot! We do have one recipe for it from the new cookbook, however it is in fact a dessert recipe. I’m happy to share it with you, so if you have a chance to make it let me know what you think :).

      Honey Rhubarb Fool
      Serves — 8

      1 lb rhubarb stalks, trimmed and chopped
      ½ cup honey (or more to taste)
      1 orange, juiced
      2 t orange peel, grated
      1½ cups heavy cream
      3 T cane sugar
      1 t vanilla

      1. Chill a large, deep bowl and electric beaters.
      2. Place rhubarb, honey, orange juice and peel in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until rhubarb is very tender, about 10 minutes.
      3. Let cool, then cover and chill.
      4. Place the cream in the chilled bowl and using the chilled beaters, beat on medium speed for 1–2 minutes. Increase to high speed and beat until cream begins to thicken.
      5. Continue to beat on high while gradually adding the sugar. Add vanilla and beat until the cream stands up in soft peaks when the beaters are lifted above the bowl.
      6. Gently fold whipped cream into the chilled rhubarb mixture. Do not mix thoroughly so as to to leave large streaks of cream intact. Serve immediately.

      C = 27g P = 2g F = 17g
      260 calories per serving