Cabot Cheese Quiche-OMG!

Hi everyone!

I attended a great event in the City that was all about cheese. Cabot cheese in particular. I’m not going to lie, they fed us like queens and had us prepare many dishes with their wide variety of delicious cheeses. The focus of the event was right up my alley, helping parents make a meal that can accommodate both adults and children by having one core meal with add-ons.

I learned that Cabot is in Vermont and is a cooperative which is pretty cool. They deal with small farms and really treat their cows well which we all like.

The recipe below was my favorite because it incorporated cottage cheese instead of milk which gave the quiche a really creamy texture. I loved the idea of having different sections have different add-ins, just like our make your own pizza night.

If eating a bunch of tasty cheese and learning new recipes for the family wasn’t enough, the event was on the same block as the Housing Works Thrift Shop on W. 17th Street. When I left the cheesy fantasy afternoon, I got myself a blue bowling ball bag, 2 pairs of sunglasses and a pyrex souffle bowl. Who’s better than me?

Enjoy the Quiche!

Cottage Cheese Quiche:

Ingredients

1 pre-baked 9” tart shell
1 pound Cabot Cottage Cheese (strained overnight)
2 ounces Orne Meadows Cheddar, grated (about ½ cup)
4 eggs, whisked
1 teaspoon salt

Toppings:
cherry tomatoes, cut in half
broccoli, cut into thumb-sized florets
mushrooms, sliced
pepperoni, sliced or ham, cubed into ½” pieces, or sausage, pre-cooked and ‘coined’
Parmesan cheese, finely grated
basil

Steps:

PREHEAT oven to 325°F.

LAYER half of the grated cheddar on top of the baked crust. Mix together cottage cheese, salt and eggs until fully combined and pour into tart shell. Spread evenly across the shell to fill the tart.

USE your fingers to place and slightly submerge the toppings into the mixture. You can treat it like a pizza to cover half with some toppings and the other half with others.

BAKE for 20 minutes rotating halfway until lightly puffed, set, and very lightly golden on top. When done, remove and immediately add the grated Parmesan or more Cheddar. Let cool before serving and garnish with torn basil leaves.

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