Harvest Vegetable Quiche

Name: Harvest Vegetable Quiche
Ingredients: 2 Tablespoons Butter; 1 Tablespoon Olive Oil; 1 whole Small Zucchini, Sliced; 1 whole Small Yellow Crooked Necked Squash, Sliced; 1/2 pounds Asparagus, Cut Into 1/2 Inch Pieces; 1/2 whole Onion, Chopped; 1/2 pounds Mushrooms, Sliced; 1 clove Garlic, Minced; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper; 4 whole Large Eggs; 1 cup Sour Cream; 1 cup Cottage Cheese; 1/2 cups Parmesan Cheese, Grated; 1/4 teaspoons Tabasco Sauce; 2 cups Jack Cheese, Shredded; 2 Tablespoons Basil, Chopped; 2 whole Pie Shells

18 ingredients

6 steps

Ingredients

2 Tablespoons Butter
1 Tablespoon Olive Oil
1 whole Small Zucchini, Sliced
1 whole Small Yellow Crooked Necked Squash, Sliced
1/2 pounds Asparagus, Cut Into 1/2 Inch Pieces
1/2 whole Onion, Chopped
1/2 pounds Mushrooms, Sliced
1 clove Garlic, Minced
1 teaspoon Salt
1 teaspoon Ground Black Pepper
4 whole Large Eggs
1 cup Sour Cream
1 cup Cottage Cheese
1/2 cups Parmesan Cheese, Grated
1/4 teaspoons Tabasco Sauce
2 cups Jack Cheese, Shredded
2 Tablespoons Basil, Chopped
2 whole Pie Shells

Directions

1

Prepare all the vegetables as directed.
2

Heat a large saute pan and melt butter and olive oil. Add vegetables and garlic and saute (in batches so as to not overload the pan). Season each batch with salt and pepper. Set aside vegetables to let them drain.
3

Whisk together the eggs. Add sour cream, cottage cheese, Parmesan cheese, and Tabasco sauce.
4

Stir in vegetables. Stir in jack cheese and basil.
5

Pour into 2 pie pans. Bake at 350 degrees for approximately 45 minutes.
6

Quiche should be slightly puffy and golden, and the center should be firmed up.