Let’s make my MIXED VEGGIE PHYLLO QUICHE for a high-protein breakfast that everyone will love! 💫 You can use any veggies you’d like, so use what’s in your fridge! This dish looks fancy so it’s perfect for entertaining, but it’s also easy enough to make for a weekday breakfast. I love that this quiche uses layers of phyllo dough for the crust—not only does it add so much flavor, it adds so much crunch! I can’t wait for you to try this recipe and make it your own!⁣ Comment ‘LINK’ and I will DM you info on the pan I’m using! ⁣ Makes 6 to 8 servings ⁣ 8 eggs ⁣ 1/2 cup cottage cheese (I used full fat)⁣ 1 zucchini, thinly sliced⁣ 2 handfuls fresh spinach⁣ 1 large tomato, chopped ⁣ 2 tsp italian seasoning⁣ 1/2 tsp kosher salt⁣ 1/2 tsp black pepper⁣ 1/3 cup feta, crumbled (optional)⁣ 8 sheets phyllo dough, thawed⁣ ⁣ Preheat oven to 350F. In a large bowl, add eggs and cottage cheese. Whisk well or use an immersion blender to blend until smooth. Add zucchini, spinach, tomato, italian seasoning...