Quiche with Cottage Cheese

This crustless quiche with cottage cheese is easy to make and super delicious. No stovetop cooking is required; all you must do is mix the ingredients and bake the quiche.

Course Breakfast, Main Course

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 35

Servings people

Calories 367kcal

Author Adina

Equipment

Baking dish about 12 inches/ 30 cm diameter Note 1

Ingredients

14 oz cottage cheese about 1 ⅔ cup/ 400 g Note 2
4 large eggs
1 ½ cups cheese grated, 100 g, Note 3
1 teaspoon dried parsley Note 4
1 teaspoon thyme
¼ teaspoon red pepper flakes or cayenne pepper to taste
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
⅓ cup green onions finely sliced, about 1 oz/ 30 g, Notes 5,6
½ red pepper finely diced
½ cup frozen peas thawed, 2.5 oz/ 75 g

Instructions

Mix cottage cheese, eggs, grated cheese, dried herbs, salt, and pepper in a large bowl.
14 oz cottage cheese/ 400 g + 4 large eggs + 1 ½ cups cheese / 100 g + 1 teaspoon dried parsley + 1 teaspoon thyme + ¼ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Add diced peppers, finely chopped green onions, and peas.
½ red pepper + ⅓ cup green onions + ½ cup frozen peas
Bake quiche: Pour the mixture into a large, greased baking dish. Bake for about 35 minutes until set and golden.

Notes

Baking dish: You will need a large baking dish to bake the quiche in 35 minutes. I use a ceramic quiche dish with a diameter of 12 inches (30 cm). If your baking dish is smaller, you must increase the baking time. Check that the mixture is set in the middle.
Cottage cheese: I use 4% cottage cheese most of the time, but 2% will work, too.
Cheese: I recommend using freshly grated cheese; pre-grated cheese contains additives that prevent it from melting nicely. I usually use Cheddar or Gouda, but feta, Parmesan, or another flavorful cheese is fine. I don’t recommend mozzarella; it is too bland.
Fresh herbs are a great alternative. You can use parsley, dill, thyme, oregano, basil, marjoram, chives, etc. I often use fresh herbs in summer.
Other vegetables: You can use veggies that cook quickly, such as zucchini, tomatoes (seeds removed), mushrooms, spinach, canned corn, etc.
Additions: Small amounts (about ½ cups) of cooked sausage, leftover chicken, turkey, or other leftover meats, ham, cooked bacon, salami, cooked shrimp, or canned tuna.

Nutrition