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No clue about tonight’s dinner? Here’s a quick and easy meal where you can use almost any veggie in your fridge. I had some fresh fiddleheads and roasted squash and knew they’d be perfect for my picnic quiche!
Crustless Fiddlehead and Butternut Squash Quiche
Makes one nine inch pie
Ingredients
- 6 large eggs
- ½ cup 10% cream
- ½ cup cottage cheese
- 1 tbsp dry parsley
- ½ tsp salt ground pepper
- a splash of hot sauce
- about 1 cup of any vegetables in your fridge (harder vegetables like squash or aubergine must be pre-cooked before they can go into the quiche)
Instructions
- Preheat oven to 375F/ 190C.
- In a medium bowl, whisk eggs, cream, cottage cheese, parsley, salt, pepper, and hot sauce until mixed together.
- Wash fresh vegetables thoroughly. For the fiddleheads, rinse a few times because they can be gritty. Cut everything into bite-sized pieces.
- Spray a nine-inch pie pan with oil cooking spray (or simply grease with canola oil). Evenly spread the vegetables into pan.
- Gently pour egg mixture on top of vegetables. Lightly shake to level the surface.
- Put pie tin on baking pan (this makes it easier to handle and will catch any overspill) and place in middle rack of the preheated oven.
- Bake for 40 to 50 minutes until egg mixture is firm when slightly shaken. Or, insert a toothpick and when pulled out, no runny egg mixture sticks.
- Turn on the broiler and the top to brown slightly, about three minutes, but watch it carefully. Take it out of the oven and rest for a few minutes before cutting to allow the eggs to set. Bring to a picnic and enjoy!
this has to be the perfect weeknight meal.. definitely one i will be recreating in my kitchen. thanks for sharing!
I just made a similar version – with spinach and mushrooms – after work yesterday. It’s such an easy but delicious dish to bung together with whatever veggies you have on hand!