Zucchini Cottage Cheese Quiche Recipe
This healthy Zucchini Cottage Cheese Quiche Recipe combines a wholegrain crust with a fluffy zucchini filling. Follow the step-by-step instructions to bake a delicious crust flavored with olive oil and thyme. Create a cheesy zucchini filling with savory kalamata olives and fragrant fresh chives. Bake together for an unforgettable Mediterranean treat. Enjoy!
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Zucchini Cottage Cheese Quiche
Follow this healthy Zucchini Cottage Cheese Quiche Recipe to create a tasty nutrient-packed dish. Enrich the zucchini-cottage cheese blend with eggs and olive oil. Flavor with kalamata olives and fresh chives for a delicious Mediterranean quiche that is sure to become a favorite.
Equipment
- Electric Mixer (flat beater attachment for mixing the crust, whisk attachment for beating the filling)
- Large Baking Sheets (for rolling out the dough)
- Rolling Pin
- Deep Round Pie Dish (11 inches – 28 centimeters circumference)
- Fork
- Grater
- Nonstick Frying Pan (for sautéing the zucchini)
- Small Bowl (for mixing the olive oil & thyme)
- Spatula (for folding the beaten egg whites into the mixture)
Ingredients
Crust
- 4 tbsp Olive Oil
- 1 tsp Dried Thyme Leaves
- 1 1/2 cups Wholegrain Spelt Flour (sifted)
- 1/2 cup Oat Flour
- 1 tsp Salt (adjust to taste and health requirements)
- 1/2 cup Water
Zucchini Cottage Cheese Filling
- 1/2 cup Fresh Chives (diced for zucchini mixture)
- 5 tbsp Fresh Chives (diced, for garnishing)
- 1/2 cup Kalamata Olives (pitted and cut into circles)
- 4 cups Zucchini (peeled & grated)
- 2 tbsp Olive Oil (for sautéing the zucchini)
- 1 tbsp Olive Oil (for the zucchini-cottage cheese mixture)
- 3 Eggs (yolks carefully separated from whites)
- 2 cups Cottage Cheese
- 1 tsp Salt (adjust to taste and health requirements)
- 1/4 tsp Ground Black Pepper
Instructions
Prepare The Crust
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Mix the olive oil and the thyme in a small bowl. Set aside.
- Sift the wholegrain spelt flour and place into a mixer bowl.
- Add the oat flour and salt. Mix well.
- Make a well in the middle. Add the olive oil & thyme. On a low speed, start mixing the dough with a flat beater attachment while gradually adding the water to create a soft dough.
- If the dough is not pliable, gradually add a small amount of water or sifted flour until you have a dough that you can roll out.
- Form a ball from the dough and place it between 2 baking sheets.
- Flatten the dough with a rolling pin trying to keep a circular shape. The dough should be thin.
- Carefully peel away the top baking sheet.
- Put the pie pan facedown onto the dough and holding the baking sheet with the dough, turn it over onto the surface of the pie dish.
- Peel away the baking sheet.
- Smooth the dough with a small rolling pin, or with your hand. Cover the inner sides of the dish with dough, smoothing it out in the process.
- If areas are missing, you can roll out more dough to use as fillers. Smooth it out with a small rolling pin or with your hand.
- Perforate the dough with small holes using a fork.
- Bake for 12 minutes. Let cool.
Preparing The Zucchini Cottage Cheese Filling
- Dice the chives. Set aside.
- Remove the pits from the olives and slice thinly into circles. Set Aside
- Peel and grate the zucchini.
- In a nonstick frying pan, sauté the grated zucchini in 2 tbsp olive oil, stirring from time to time, until golden brown. Let cool.
- One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
- Beat the egg whites in an electric mixer using the whisk attachment until they hold stiff peaks. Set Aside.
- Beat the egg yolks with 1 tbsp of olive oil.
- Blend in the cottage cheese.
- Add the salt and pepper. Mix well.
- Blend in the sliced chives.
- Blend in the sautéed zucchini.
- Blend in the sliced olives.
- Using a spatula, delicately fold the beaten egg whites into the mixture until distributed evenly.
Assembling The Quiche
- Gently pour the zucchini cottage cheese filling onto the pre-prepared crust.
- Bake for 35 minute or until the filling is golden-brown & solidified.
- Garnish with fresh diced chives.
Notes
Best to use a flat beater attachment for mixing the crust in an electric mixer. Alternatively, you can knead the crust dough manually.
Serve warm.
Store leftovers (if any) in fridge.
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