Description
This Cottage Cheese Crustless Quiche is a delicious, low-carb breakfast or brunch option featuring sautéed broccoli, creamy cottage cheese, and sharp cheddar cheese baked to golden perfection without a crust.
Ingredients
Vegetables
- 2 cups diced broccoli
- 1 tablespoon freshly chopped chives
Dairy & Eggs
- 5 large eggs
- 1 cup cottage cheese (4% milk fat)
- 1 cup shredded cheddar cheese
Other
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and sauté broccoli: Preheat your oven to 350ºF (175ºC) and grease a 9-inch pie plate with cooking spray. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced broccoli and sauté, stirring often, until tender and fork-ready, about 8 to 10 minutes.
- Blend eggs and cottage cheese: In a blender, combine 5 large eggs, 1 cup of cottage cheese, ½ teaspoon fine sea salt, and ¼ teaspoon ground black pepper. Secure the lid and blend until smooth, stopping to scrape down the sides for an even mixture.
- Assemble quiche: Spread the sautéed broccoli evenly on the bottom of the greased pie pan. Sprinkle 1 tablespoon of freshly chopped chives and 1 cup shredded cheddar cheese evenly over the broccoli. Pour the blended egg and cottage cheese mixture evenly over the fillings, using a fork to press down any pieces that stick out.
- Bake: Bake the quiche in the preheated oven at 350ºF for 35 minutes, or until the top is golden brown and the center is set, not jiggly.
- Cool and serve: Let the quiche cool for 10 to 15 minutes before slicing. Serve warm and enjoy.
Notes
- For a lower-fat option, use low-fat or non-fat cottage cheese and reduce the amount of cheddar cheese.
- Broccoli can be substituted with other vegetables like spinach, mushrooms, or bell peppers.
- Ensure the pie plate is well-greased to prevent sticking since this is a crustless quiche.
- Let the quiche rest after baking to allow it to set properly for easier slicing.
