Rich came across this recipe in Diabetic Living magazine (which is now available as just one of many magazines to choose from for $9.95/month on the nextissue app) and asked me to make it. Since we were having a few folk over for brunch, it seemed like the perfect time. I made a few changes from the DL version; using regular cottage cheese in place of fat-free (just compare the list of ingredients, you’ll see why), opted for cage-free organic brown eggs instead of egg substitute, and added a wee, tiny bit of Tabasco Chipotle sauce.
I also made extra roasted asparagus and tomato and used the leftovers in a salad to go with the brunch.
•8 oz asparagus, cut into 1-inch pieces
•4 oz grape tomatoes, halved
•1 tbsp balsamic vinegar
•8 eggs, lightly beaten
•1 cup cottage cheese
•1/4 cup finely chopped red onion
•2 tbsp flour
2 tsp snipped fresh rosemary
•1/4 teaspoon black pepper
•1/4 tsp Tabasco chipotle
•1/4 cup finely shredded Asiago cheese
Heat oven to 400º.
Arrange the asparagus and tomatoes on a foil-lined baking pan, season with a bit of sea salt and black pepper, then drizzle with the balsamic vinegar and apply the cooking spray. Toss to coat, then pop into the oven and bake for twelve minutes, until the asparagus is a bit browned and the tomatoes are soft. Remove from the oven and set aside to cool.
Reduce the oven temperature to 375º.
Beat the eggs with the cottage cheese, then add the flour, rosemary, pepper, and Tabasco until well mixed.
Stir in the red onion and cooled, roasted asparagus and tomatoes.
Apply a bit more cooking spray to a deep pie plate or quiche pan, then pour the egg and veggie mixture into the pan.
Bake for 40 minutes, until a knife inserted in the center comes out clean and the edges are lightly browned.
Sprinkle with the Asiago cheese and serve.
Nice quiche, and pretty darned fuss-free to toss together.