Monday - Friday
8:00 a.m. - 6:00 p.m.
Saturday & Sunday
8:00 a.m. - 5:00 p.m.
The season's best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.
Preheat oven to 400°.
Beat eggs in a large bowl until fluffy. Add half of the cheddar cheese, half Italian 4 cheese blend, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion sauté for 5 minutes or until tender. Add the zucchini mixture and thyme to egg mixture. Pour mixture into a deep dish pie plate coated with cooking spray. Top with the remaining cheddar cheese and Italian 4 cheese blend. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 30 minutes or until lightly browned and set. (160° instant read thermometer)