Description
This light yet satisfying crustless quiche is packed with vibrant veggies, creamy cottage cheese, and a melty cheese blend. It’s perfect for breakfast, brunch, or even a light dinner. With no crust to worry about, it’s lower in carbs and easier to whip up on busy mornings!
Ingredients
- Vegetables:
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 bell pepper, diced
- 2 cups baby spinach, chopped
- Dairy & Eggs:
- 1 1/2 cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese (or cheddar/mozzarella blend)
- 1/2 cup milk
- Seasoning:
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Sauté the vegetables: In a skillet over medium heat, heat olive oil. Add diced onion and bell pepper and cook for 3–4 minutes until softened.
3️⃣ Wilt the spinach: Add chopped spinach to the skillet and cook for 2–3 minutes until wilted. Season with garlic powder, salt, and pepper. Remove from heat.
4️⃣ Mix the base: In a large bowl, whisk together eggs, milk, and cottage cheese. Add Italian seasoning, salt, and pepper to taste.
5️⃣ Combine filling: Stir in the shredded cheese, then fold in the cooked vegetables until well combined.
6️⃣ Assemble: Lightly grease a 9-inch pie dish. Pour in the mixture and spread it evenly.
7️⃣ Bake: Place in the oven and bake for 40–45 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
- Try adding cooked mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers keep well in the fridge for 3–4 days and can be reheated easily.
- For added nutrients, mix in some finely chopped broccoli.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6