With springtime at our doorstep, us country girls are starting to bring the pastels out of our closets and planting herbs to add to our meals. There’s nothing better than cooking with herbs straight out of the garden. And brunch food. There’s really nothing better than brunch food. Especially, a healthy southern comfort food dish.
Easter is quickly approaching and I have the perfect dish to bring to your Sunday brunch. Although the eggs will surely be deviled, for those of us that are wary to eat a mouthful of mayonnaise, I have an alternative recipe that is sure to be a winner. I’ve made this at least four times and every time; it’s demolished in a matter of days. I would like to think it’s my roommates but it’s usually me who is chowing down.
The best part of this meal is the way it makes your house smell. Usually eggs aren’t the most aromatic of scents, but the olive oil pesto warms while the quiche is cooking and makes your home smell like a springtime basil garden. Honestly, I’d rather have a bouquet of basil delivered to me rather than a bouquet of flowers!
So here it is: bear in mind that it takes about an hour, start to finish. So plan ahead on the timing, because it’s well worth it.
4 heaping spoonfuls of cottage cheese
3 tbsp of basil pesto (store bought is fine, but if you want to make your own, go for it!)
½ cup of shredded cheese (your preference, but I have used cheddar and Monterey jack before)
1 pre-made pie crust
½ cup of fresh spinach (and whatever veggie add-ins you desire)
2 tbsp of chopped basil
- Pre-heat oven to 400 degrees.
- Press the pie crust in whatever pie pan you use. I have been using the 9” one in my kitchen and it works fine. Spread pesto all along the bottom of the crust to cover it fully. Then sprinkle about 1/3 of the shredded cheese on top of the pesto. Set aside.
- In a blender, crack the eggs and add the cottage cheese. THIS IS THE SECRET INGREDIENT. When I made quiche for the first time, I didn’t have any cheese on hand except for cottage cheese. I blended it with the eggs in my magic bullet and it whipped it enough to make the eggs fluffy and still had that cheese taste. I know most humans have an aversion to cottage cheese, but trust me on this one. It works.
- Pour egg mixture into the pie crust and add (wilted) spinach and basil. Sprinkle some cheese in as well. Make sure it’s well blended and stick in the oven for about 15 minutes. Remove and place foil strips around the pie crust that is showing. That way, you won’t burn the crust on the outside but the middle of the quiche will cook.
- Insert quiche back in the oven for about 35 minutes. During the last 5, sprinkle more cheese on the top.
- Let cool before serving.
This is the perfect addition to your next Easter brunch. It goes splendidly with bottomless mimosas.
Add-ins you can try: I’ve made this with chopped cherry tomatoes, mushrooms, and roasted red peppers. I would love to try it with jalapenos to add a little bit of spice.