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Garden Quiche with Candied Tomato Salsa


For the quiche:

  • 1 purchased 9-inch deep dish pie crust
  • 1 tablespoon butter
  • 1 medium red bell pepper, diced
  • 4 ounces fresh mushrooms (preferably shiitake), sliced
  • 4 scallions, sliced
  • 1½ cups AE Cottage Cheese
  • 5 large eggs
  • 1½ cups shredded Swiss cheese
  • 1/3 cup AE Heavy Whipping Cream
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 3 tablespoons chopped fresh parsley


For the salsa:

  • 3 cups sliced cherry tomatoes
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/3 cup chopped fresh basil
  • Pinch of salt

Preheat oven to 400°; unwrap the pie crust, place on a baking sheet and set aside.

For the quiche, melt the butter over medium-high heat in a large sauté pan. Add the bell pepper and mushrooms and cook until moisture has evaporated and vegetables are soft. Stir in the scallions just to heat through, about 30 seconds. Remove vegetables from heat and set aside.

Blend the cottage cheese in a food processor until smooth and creamy. Add the Swiss cheese, eggs, cream, salt and cayenne; blend until smooth. Add the parsley and pulse just until incorporated. Pour half the egg mixture into the pie crust, top with the vegetables, then pour in remaining egg mixture. Bake 35 to 45 minutes or until center is just set and a knife comes out clean when inserted in center. Let stand 5 minutes before slicing into wedges.

While the quiche bakes, combine all the ingredients for the salsa in a mixing bowl. Serve wedges of warm or room temperature quiche topped with tomato salsa.

Makes Makes 6-8 servings