This crustless cottage cheese quiche is a protein bomb, scoring 21 grams of protein per serving, thanks to the eggs and cottage cheese. It can be served as a breakfast, lunch, or brunch, perfect for meal prep, and you can have fun customizing it.
I've recently been consuming more sweet breakfasts like these blueberry muffins and these overnight oats than savory ones like this egg bake, and I wanted something that's low carb. And what better than a crustless quiche?
I was also asked recently if snacks can be high protein, and the answer is: of course, you can check out these cookies and this edible cookie dough
The traditional quiche is usually made with eggs, milk, and heavy cream, which makes it very high in calories. I tried replacing the cream with cottage cheese, and it came out so good. I'm never using heavy cream for my quiche again.
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Key ingredients
- Eggs: The most important ingredient providing protein and binding everything together. I used room-temperature eggs.
- Cottage cheese: The second most important ingredient in terms of protein. It adds moisture and a light texture. The small curds melt into the quiche while baking, creating a fluffy texture. I used full-fat and chose not to blend it for this recipe.
- Cheddar cheese: I like the flavor it brings. You can replace it with parmesan cheese.
- Red bell pepper: I like to use it mainly for the taste but also the colour. I like to lightly suate them before using them in a little bit of extra virgin olive oil.
- Green onions: also known as scallions. I like to use them fresh.
- Cornstarch: I use it to stabilise the mixture, to help the quiche set, and to absorb any excess moisture from the cottage cheese.
- Spinach: I used fresh baby leaf spinach. If you use frozen, make sure you drain it really well otherwise it'll affect the consistency.
- Salt.
- Pepper.
How to make crustless cottage cheese quiche
Preheat your oven to 350°F (175°C) and generously grease a pie dish. Saute any vegetable you choose - I only sauteed the red pepper in a tablespoon of olive oil for 2 minutes.
In a large bowl, whisk the eggs until well combined.
Add cottage cheese, cheddar cheese, corstarch, pepper, and salt. Mix until incorporated. Fold in your vegetables.
Pour the mixture into the greased pie tin.
Bake for 30 minutes or until the center is set and the top is golden brown. Let it cool for 5-10 minutes before slicing and serving.
Hanaa's recipe tips
- Drain excess moisture from vegetables before adding them to prevent a soggy quiche.
- Let the ingredients come to room temperature for more even baking.
- Don't overmix the batter after adding the flour to keep the texture light.
- Test for doneness by inserting a knife in the center - it should come out clean.
- Allow the quiche to rest for several minutes before cutting for cleaner slices.
Quiche mix-ins
Sundried tomatoes and basil leaves.
Spinach, roasted red peppers, feta cheese, and olives.
Crispy turkey bacon, cheddar cheese, and green onions.
Zucchini, cherry tomatoes, basil, and mozzarella.
Sautéed mushrooms, caramelized onions, thyme, and gruyère.
Frequently asked questions
Can I make this ahead of time?
Yes! it's a great meal prep meal. Bake it, cool it down completely, and refrigerate it for up to 3 days. Reheat individual slices or the entire quiche at 325°F until warmed through to kill the bacteria.
Is this recipe freezer-friendly?
Yes. Wrap individual slices or the whole quiche tightly and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I substitute the cottage cheese?
While cottage cheese creates the signature texture, Greek yogurt can work as an alternative.
Can I use egg white only?
Yes, you can make the crustless quiche using only egg whites instead of whole eggs. This will create a lighter, lower-fat version of a traditional quiche. Just double the quantity.
Recipe card
Crustless cottage cheese quiche
Ingredients
- 6 eggs large
- 1 cup cottage cheese full-fat
- 2 tablespoon cornstarch
- 1 cup cheddar cheese
- 1 cup fresh baby leaf spinach
- ½ cup red bell pepper diced
- ½ cup scallions diced
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a pie dish. Saute any vegetable you choose - I only sauteed the red pepper in a tablespoon of olive oil for 2 minutes.
- In a large bowl, whisk the eggs until well combined.
- Add cottage cheese, cheddar cheese, corstarch, pepper, and salt. Mix until incorporated. Fold in your vegetables.
- Pour the mixture into the greased pie tin.
- Bake for 30 minutes or until the center is set and the top is golden brown. Let it cool for 5-10 minutes before slicing and serving.
Notes
- Drain excess moisture from vegetables before adding them to prevent a soggy quiche.
- Let the ingredients come to room temperature for more even baking.
- Don't overmix the batter after adding the flour to keep the texture light.
- Test for doneness by inserting a knife in the center - it should come out clean.
- Allow the quiche to rest for several minutes before cutting for cleaner slices.
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