The Birth Quiche

I had to share this recipe for the best quiche ever!  My good friend made two for our family after the birth of our second kiddo, and she got the recipe from someone who made the quiche for her birth a few months before that.  Since then I’ve passed it on to several other mamas.

It’s the perfect postpartum quiche, either immediate postpartum after birth, or after getting settled in those first few weeks.  It’s even great during birth if you need a little extra energy.  It’s high in protein and easily made from frozen (just reheat in the oven)!

Green Chile & Zucchini Quiche

Ingredients

  • 1 frozen whole wheat pie crust, prepared according to package directions
  • 2 tablespoons unsalted butter, melted
  • 1 medium zucchini (about 6 ounces)
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped (about 1/2 cup)
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1/2 pound freshly grated Monterey jack or pepper jack cheese (about 2 cups)
  • 1 cup whole-milk cottage cheese
  • 1 (4.5-ounce) can chopped green chiles, drained (I substituted chiles from our freezer)

Directions

Preheat the oven to 350 degrees F.   Grate the zucchini (using the grating attachment of a food processor can make this quick). Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes.

Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.

Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the pepper jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust.

Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve. 

Can be frozen.  To reheat, either bring to room temperature or put in the oven frozen and bake at 350 for about an hour.

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