03/09/2026
As midwives, we do a lot of nutritional counseling. We have found that many people do not have cooking skills, and feel intimidated about cooking. Many pregnant mamas do not meet daily recommendations for protein intake either.
So here’s a recipe for you!
This quiche is easy to make, hard to “mess up,” and each serving has 16 grams of protein.
You can make this!
You can make it for any meal! You can eat it for a snack. You can freeze it in individual portions and save it for postpartum meals. You can add any veggie or meat you like.
Everyone loves this. It’s tasty, it’s firm, it’s good hot or cold, and it’s pretty!
Degra’s Quiche Recipe
In a large bowl, mix the following ingredients. (This is the basic quiche recipe.)
10 eggs
24 ounces cottage cheese, (I use large curd whole fat)
2 1/2 cups milk (I use whole cow’s milk. I’m not sure how it would be with any plant-based milk, try that your own risk.)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup shredded cheese, any kind you like (I use a blend of cheddar and mozzarella)
Add any veggies you would like. I typically add:
2 medium tomatoes, diced
3 stalks fresh Kale, stalks and leaves, cut into small pieces
1 c chopped mushrooms
The raw batter should be chunky and only slightly liquidy. See pictures for reference.
Pour into a 9x13 inch Pyrex dish.
Bake 1 hour 20 minutes.
How do you know when it’s done cooking? The top should have golden brown parts and when shakes, it should only slightly juggle. You can also poke the center with a knife, and if the knife comes out clean, then it’s done.
There are endless variations and combinations of this quiche. You always start out with the Basic Quiche Recipe, and then you can vary the veggies and meats.
Here are some other ideas:
You can also add any of the following veggies:
Scallions, chopped
Any leafy green (spinach, collards, turnip greens)
Potatoes, cooked ahead of time and chopped
Garlic, chopped
Scallions, chopped
You can add meat:
Bacon, cooked and chopped
Sausage, cooked and sliced