The Quiche That Saved My Breakfasts

Ingredients

• 1 whole Shallot (small onion, half used for this recipe, other half saved for later)
• 2 cloves Garlic Clove (peeled and minced using the crush‑then‑slice technique)
• 8 oz Mushrooms (sticky or button mushrooms, roughly chopped; optional but adds savory depth)
• 1 lb Ground Turkey (lean, versatile, inexpensive; cooked until browned)
• 2 tsp Salt (regular table salt; 1 tsp added while cooking meat, 1 tsp added to eggs)
• 1 tsp White Pepper (white pepper, not black)
• 3 tsp Rub Sage (dried sage, about 3 g)
• 18 large eggs Large Egg (beaten until fully combined)
• 2 14 oz containers Cottage Cheese (2% low‑fat cottage cheese; adds creamy texture and extra protein)
• 12 oz Frozen Broccoli Florets (microwaved first to remove excess moisture)
• 1 tbsp Olive Oil (for greasing the baking dish; optional)

Instructions

1. Prep Aromatics

   Trim the shallot, slice one half lengthwise, then mince it. Crush the garlic cloves with the flat side of the knife, peel, trim the ends and mince.

   Time: PT5M

2. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you finish prep.

   Time: PT5M

   Temperature: 375°F

3. Cook Ground Turkey

   Heat the skillet over medium heat, add the ground turkey, sprinkle 1 tsp salt, and cook, breaking it up, until it starts to brown (about 5‑6 minutes).

   Time: PT8M

   Temperature: medium heat

4. Add Mushrooms

   Add the chopped mushrooms to the skillet and continue cooking until they release moisture and soften (about 4‑5 minutes).

   Time: PT5M

   Temperature: medium heat

5. Season and Mash

   Stir in 1 tsp white pepper and 3 tsp rub sage. Use a potato masher to break the mixture into a finer mince.

   Time: PT2M

6. Add Shallots and Garlic

   Add the minced shallot and garlic to the skillet, cooking for another 2 minutes until fragrant.

   Time: PT2M

7. Beat Eggs with Salt

   In a large mixing bowl, crack 18 eggs, add the remaining 1 tsp salt, and whisk vigorously until fully combined.

   Time: PT5M

8. Incorporate Cottage Cheese

   Add the two 14‑oz containers of cottage cheese to the beaten eggs and stir until just combined. For a smoother texture, blend the cottage cheese beforehand (optional).

   Time: PT3M

9. Combine Meat Mixture with Egg Base

   Pour the cooked turkey‑mushroom mixture into the egg‑cottage cheese bowl and whisk gently to distribute evenly.

   Time: PT2M

10. Prepare Frozen Broccoli

    Place the frozen broccoli in a microwave‑safe dish, add a splash of water, cover loosely, and microwave on high for about 4 minutes until heated and excess moisture released.

    Time: PT4M

11. Add Broccoli to Mixture

    Fold the microwaved broccoli into the casserole mixture, distributing evenly.

    Time: PT1M

12. Transfer to Baking Dish

    Lightly grease the 9x13‑inch glass baking dish with olive oil (or use a non‑stick spray) and pour the mixture in, smoothing the top with a spatula.

    Time: PT2M

13. Bake the Kiche

    Place the dish in the preheated oven and bake for 40 minutes, or until the center is set and the top is lightly golden.

    Time: PT40M

    Temperature: 375°F

14. Cool and Portion

    Remove from oven, let cool for 5 minutes, then cut into portions (each serving is roughly two sections).

    Time: PT5M

Nutrition Facts

Calories

550

Protein

60 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g