Say "goodbye" to boring breakfasts and "hello" to your new favorite meal-prep friendly quiche that is anything but boring! This is my High Protein Mixed Veggie Phyllo Quiche that comes together with whole eggs, creamy cottage cheese, and a medley of mixed vegetables, wrapped together in a flaky Phyllo dough crust. Trust me - it's as good as it sounds, and I know you're going to love it!
Equipment
- 1 Cast Iron Skillet This is a great option!
Ingredients
- 8 Eggs
- ½ Cup Cottage Cheese
- 1 Zucchini thinly sliced
- 2 Handfuls Fresh Spinach
- 1 Large Tomato chopped
- 2 Teaspoons Italian Seasoning
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ½ Cup Feta Cheese crumbled - this is optional, but highly recommended!
- 8 Sheets Phyllo Dough thawed
Instructions
- To make this quiche, start by preheating your oven to 350 F.
- Next, prepare the quiche filling. Crack the eggs into a large bowl and add in the cottage cheese. Whisk them together well, or use an immersion blender and blend until fully combined.
- Then, wash and chop the zucchini, spinach, and tomato, and add them to the bowl with the eggs, alongside the seasonings (the Italian seasoning, sea salt, and ground black pepper). Mix to fully combine.
- Grab a deep, 10-12 inch cast iron skillet (or pie tin, if desired) and add 1 tablespoon of oil to the bottom of it. Use a rubber spatula or brush to fully coat the oil amongst the bottom of the skillet.
- Next, prepare the phyllo dough crust. Remove the phyllo dough from the package and layer the sheets, one-by-one, inside of the skillet, being sure to overlap them. Allow the edges to hang over the sides. Don't worry if the sheets rip - it's okay!
- Then, pour the egg mixture into the center of the phyllo dough crust.
- Fold the edges of the phyllo into the pan - see the video above for an example on how to do this!
- Then, sprinkle the feta cheese on top of the quiche (if using).
- Transfer the tray to the oven and allow it to bake for 1 hour, or until the center has set. If it needs more time, that's okay! Just keep an eye on the quiche to ensure that the phyllo doesn't burn.
- Once it's done, remove the quiche from the oven and allow it to cool.
- Cut into slices, then serve and enjoy!
Calories: 148kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 527mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1349IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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