Falling for Fall Quiche | A Healthy and Easy Fall Quiche Recipe

My love for food started when I was very young.  My mother and sister were excellent cooks.  I would do my homework in the kitchen and watch them cook anything from fried chicken to homemade bread.  We were all in 4H in Idaho.  My sister Audra was in 4H for cooking and she was always coming up with delicious recipes.  Her ham quiche was so delicious that the Boise Idaho Fair ask her to do a quiche demonstration.  I thought it was pretty cool that she won first place for her famous quiche.  Now, I have my own special quiche, read on to see my fall quiche recipe!

I Created This Fall Quiche Recipe for My Kids

My children beg me to make quiche all the time so I had to start getting creative.

At first, I would just do my sister’s easy 4H ham and cheese recipe because I knew that they would eat it.  Then I slowly added potatoes. Then it was peppers and mushrooms.  And much to my surprise, they LOVED it.

You are going to be thrilled with how simple this fall quiche recipe is.

4 eggs beaten

1 cup of fat-free cottage cheese

1 cup ham, diced

1/2 tsp dry mustard

5 small peppers

1/2 cup mushrooms

2 potatoes diced (sweet potatoes are a great option)

A dash of salt and pepper

salsa for garnish

Dice the potatoes and put in a casserole dish.  Drizzle extra virgin olive oil on top of the potatoes with some salt and pepper.

Put the potatoes in the oven on 350 for 10-15 minutes to soften.

Beat the eggs in a separate bowl while the potatoes are cooking.

 Add cottage cheese and dry mustard and mix together.

 Dice all vegetables and add to the egg mixture.

Take the potatoes out of the oven and add the vegetable and egg mixture to the potatoes.

Put in the oven on 350 degrees and cook for 35-40 minutes.

While the quiche is cooking I love to make waffle cornbread.  It is a huge hit with butter honey.

Add salsa on top of the quiche and Voila!

Bon appetit.

What’s your favorite fall recipe?

Falling for Fall Quiche- Healthy and Easy

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Ingredients

• 4 eggs beaten
• 1 cup of fat free cottage cheese
• 1 cup ham, diced
• 1/2 tsp dry mustard
• 5 small peppers
• 1/2 cup mushrooms
• 2 potatoes diced (sweet potatoes are a great option)
• A dash of salt and pepper
• salsa for garnish
• Drizzle of olive oil

Instructions

1. Dice the potatoes and put in a casserole dish. Drizzle extra virgin olive oil on top of the potatoes with some salt and pepper. Put the potatoes in the oven on 350 for 10-15 minutes to soften. Beat the eggs in a separate bowl while the potatoes are cooking. Add cottage cheese and dry mustard and mix together. Dice all vegetables and add to the egg mixture. Take the potatoes out of the oven and add the vegetable and egg mixture to the potatoes. Put in the oven on 350 degrees and cook for 35-40 minutes. While the quiche is cooking I love to make waffle corn bread. It is a huge hit with butter honey. Add salsa on top of the quiche.