Crustless cottage cheese quiche
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.
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.
Nutrition
Serving: 1sliceCalories: 287kcalCarbohydrates: 9gProtein: 21gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 283mgSodium: 453mgPotassium: 283mgFiber: 1gSugar: 3gVitamin A: 2124IUVitamin C: 28mgCalcium: 298mgIron: 2mg
Tried this recipe?Let us know how it was!