Chive Quiche with Hood Cottage Cheese with Chive
The school year is well underway and I am all about easy and go-to breakfasts.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
- 1 ready made pie crust, like this one, not the tinned pie crust.
- 4 large brown eggs
- 1 cup Hood Cottage Cheese with Chive
- 1/2 cup shredded cheddar
- 2 tbsp chopped fresh chives
- 1/2 tsp kosher salt
- freshly cracked pepper
- Optional: sautéed baby spinach, freshly chopped dill, cooked + chopped turkey bacon or chicken sausage, diced bell peppers, diced tomatoes
Preheat oven to 350 degrees.Roll out the pie crust a little bit. Next, take out your 3 1/4" cutter, and cut rounds until you have made 12 of them.
Spray a muffin tin with non-stick spray and place each 3" round of pie dough in each muffin space.
Now, in a large bowl, crack each of the eggs, and stir in the cottage cheese, the cheddar cheese, chives, salt, and pepper. Whisk until thoroughly combined.
Pour 2 tbsp of egg mixture into each pie crust. You will have enough for 12 mini quiches.
Place the muffin pan in your preheated oven for 20 minutes; checking at the 15-minute mark.
The quiches are done when your finger can touch the top of the quiche without any liquid appearing.
Store in the fridge for up to a week.
Keyword cottage cheese, eggs, hood, quiche, quick breakfast, weekday breakfast