Crustless Fiddlehead and Butternut Squash Quiche
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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
  1. Preheat oven to 375F/ 190C.
  2. In a medium bowl, whisk eggs, cream, cottage cheese, parsley, salt, pepper, and hot sauce until mixed together.
  3. Wash fresh vegetables thoroughly. For the fiddleheads, rinse a few times because they can be gritty. Cut everything into bite-sized pieces.
  4. Spray a nine-inch pie pan with oil cooking spray (or simply grease with canola oil). Evenly spread the vegetables into pan.
  5. Gently pour egg mixture on top of vegetables. Lightly shake to level the surface.
  6. 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.
  7. 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.
  8. 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!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/07/16/crustless-fiddlehead-and-butternut-squash-quiche/