Can I be honest? Growing up, Easter was never a holiday I looked forward to. Besides having to give up something I loved, no meat on Fridays in our home was strongly enforced. I was raised on the Irish Catholic diet of meat & potatoes. When Fridays during Lent came along, I pretty much thought I’d just starve.
I’m sure you’re thinking, “Starve?? There are plenty of vegetarian options or even fish.” At this point in my life, I had no idea there was a vegetarian lifestyle and fish was too slimy or smelly to eat. My Mom tried to be creative with food options but I thought of every excuse in the book to eat something I wanted. “Mom, I’m growing and need meat! Mom, I bruise so easily, I need iron! Mom, why can’t we just get a cheese pizza like a normal family??!!” No dice. Never worked for me. My Dad’s favorite Lent meal still haunts my dreams. It was a casserole with bread, cheese, cream of mushroom soup & peas. So gross. I’m pretty sure I fed most of that meal to our dog.
Thinking back, I don’t know why we didn’t have more breakfast for dinner meals. Hello – french toast, waffles, pancakes would’ve been better options than Dad’s casserole.
And let’s not forget about eggs. Of course all eggs go great with a half pound of bacon, but I could pass on the bacon for just one day. Especially if I could eat this quiche. Fennel, Roasted Red Pepper & Goat Cheese Quiche. It’s got so much flavor, you won’t even miss the meat! Another thing missing is a crust, so it’s also a gluten free option.
Can we talk about fennel for a second?? By no means am I fan of anything licorice flavored, which is how fennel tastes when uncooked. But when you saute it with a little olive oil and salt, holy moly, talk about delicious! Whatever you do, please use 1 fennel bulb to make this quiche. It’s the type of ingredient which makes the recipe and at the same time, people will ask you how did you get such a mouthwatering quiche. Cooked fennel = Total Game Changer.
To round out the meal, I bought a bag of frozen O’Brian potatoes (of course I’m Irish!) and seasoned them with a little salt & chopped parsley.
If you have picky eaters or are looking for a truly tasty vegetarian recipe, Fennel, Roasted Red Pepper & Goat Cheese Quiche is an excellent choice! I could only wish I would have thought of this during my teen years. Ooooh hindsight — I would’ve saved my Mother from a couple pouting sessions.
- 1 medium fennel bulb, quartered and thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup jarred roasted red peppers (2 large peppers), drained and chopped
- 6 large eggs
- 8 oz. low-fat cottage cheese
- 2 oz. fresh goat cheese, crumbled
- 2 tsp chopped parsley
- 1. Preheat oven to 350°F. Coat a 9-inch glass pie dish with cooking spray. be sure to spray the bottom AND sides. (You'll thank me for that tip!)
- 2. In a large skillet, coat with extra virgin olive oil and heat over medium-high heat. Add fennel and onion, and sauté for 10 minutes. Onions should be translucent. Season with salt & pepper. Stir in garlic, and cook 30 seconds, or until fragrant. Stir in roasted peppers, and remove skillet from heat. Cool 15 minutes.
- 3. Whisk eggs with cottage cheese, goat cheese and parsley. Season with salt & pepper. (trust me, 6 eggs is enough. I thought about adding more but I'm glad I didn't.) Stir cooled vegetable mixture into egg mixture. Pour into prepared pie dish. Bake 35 to 45 minutes, or until center is set and top is golden brown. Cool 10 minutes before slicing and serving. Serve with your favorite breakfast potatoes or a leafy green salad.