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Avocado Potato & Cottage Cheese Quiche with Wild Rice Crust

Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 2 hours 15 minutes
Servings 8 Slices

Ingredients

Wild Rice Crust

  • 4 cups cooked wild rice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 large egg
  • 1 tablespoon olive oil

Avocado Potato & Cottage Cheese Quiche

  • 6 large eggs
  • ¾ cup milk
  • ½ cup cottage cheese, small curd
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup frozen diced potatoes
  • 1 tablespoon olive oil
  • ½ cup diced tomatoes, fire roasted
  • 4-ounce can diced green chiles
  • 1 avocado, firm & ripe
  • 4 ounces goat cheese
  • 1 tablespoon chopped cilantro

Instructions

Wild Rice Crust

  • Bring oven to 425 degrees F.
  • In a bowl, toss 4 cups of cooked and dry wild rice, ½ teaspoon sea salt, a few grinds of black pepper (¼ teaspoon) with 2 tablespoons of cornstarch. Mix until the rice is fully coated.
  • Whisk together 1 large egg and 1 tablespoon of olive oil.
  • Mix well into the wild rice mixture.
  • Transfer the wild rice mixture to a well-greased 9-inch by 2-inch pie plate, firmly pressing it into the bottom and up the sides of the pie plate. Pack it tightly. We want a crust, not a permanent attachment to your cookware.
  • Slide it into the oven for 30 minutes until it’s set and the edges are lightly golden. Do NOT skip this step.
  • Reduce oven to 350 degrees F after the crust has par-baked.

Avocado Potato & Cottage Cheese Quiche

  • Warm up the talent by letting the 6 eggs and 3/4 cup milk come to room temperature. In a hurry? You can add the eggs to some warm water to speed this up. Room temperature milk and eggs create a smoother, more even custard.
  • Prepare the ingredients most likely to betray you! The potatoes, tomatoes, and green chiles.
  • Cook 1 cup of frozen diced potatoes over a medium heat with 1 tablespoon of olive oil, just until lightly browned. We’re cooking off the moisture, not making a side dish.
  • Drain and blot dry 1/2 cup fire roasted diced tomatoes.
  • Drain a 4-ounce can of diced green chiles.
  • Whisk together the eggs and milk and 1/2 cup of cottage cheese. Then whisk in 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Mix until well combined.
  • Cut the avocado using a medium dice. If they're too big, they’ll float; if they're too small, they're guac.
  • Layer the mix-ins into the par-baked crust: potatoes, tomatoes, green chiles, avocado, 4 ounces of goat cheese, and 1 tablespoon chopped cilantro, okay, Nathan!
  • Slowly pour the custard mixture over everything. This helps suspend the ingredients throughout the custard versus floating to the top.
  • After you pour in the custard, let the quiche sit for a minute before baking. That gives the egg mixture a chance to settle around the ingredients.
  • Beauty tip: I always save a few of each ingredient to make the top extra cute.
  • Loosely cover the rim with foil to prevent the crust edges from burning. We didn't come this far to burn the crust while the center is still "figuring itself out."
  • Now this goes into the oven until the center is just set. Bake it at 350 degrees F for 45 minutes.
  • Don’t bake this until it’s aggressively firm. You want the center to still have a slight jiggle.
  • When it is done, let it rest for about 15 minutes before serving. This allows the custard to set, or the slices will collapse faster than a reality show alliance.
  • Enjoy!