Preheat oven to 350 Degrees Fahrenheit.

Finely dice vegetables (enough to make 1 cup cooked, so ~3 cup raw) – I used celery, bell pepper, broccoli, zucchini, and spinach in roughly equal amount in the above macro calculations.

Sauté veggies with butter and set aside to cool.

Dice veggie sausage and set aside.

Melt 1/4 butter to add to blender. Set aside to cool.

To a minimum 6 cup blender, add eggs, egg whites, bisquick, milk, cottage cheese, melted butter (from step 5), salt, pepper. Blend on low to mix.

Grease deep 10” pie plate and pour in egg mix.

Add veggie sausage and sprinkle over sautéed veggies, pat down gently with a spoon.

Sprinkle grated cheese on top.

Transfer to center rack of oven and bake for 45-50 minutes, or until the quiche is cooked through and the cheese on top is crispy and nicely browned.

Let quiche rest for 10~15 mins after removing from the oven for best results.

Cut into 8 and enjoy!