Crustless Cottage Cheese Quiche

What you need to make Crustless Cottage Cheese Quiche

• Eggs. The recipe was tested with large eggs, so if yours are a different size you may need to adjust the quantity.
• Cottage Cheese. Adds creaminess and protein.
• Cheddar Cheese. I use medium cheddar, but you can use mild or sharp or even switch to a different variety. Keep to a medium-hard cheese (cheddar, Jack, colby, etc.) rather than a soft cheese like mozzarella so that the quiche will set properly.
• Flour & Baking Powder. Help with binding and lightness.
• Melted Butter. Enhances flavor and gives a richness to the quiche.
• Salt. For seasoning; may be adjusted as preferred.

See recipe card for quantities.

How to make Crustless Cottage Cheese Quiche

Crack the eggs into a bowl and melt the butter (1). Beat eggs until well blended. Mix in cottage cheese thoroughly. Add flour, salt, and baking powder; mix well. Stir in melted butter and grated cheddar cheese until uniform (2).

Prepare a 9” pie plate with non-stick cooking spray (3). Pour egg mixture into the pie plate (4).

Bake at 400°F for 15 minutes, then reduce to 350°F and bake for an additional 30 minutes.

Substitutions

• Cheese: You can substitute Swiss, gouda, or colby, but keep in mind that medium-hard cheeses work best here. Avoid soft cheeses that don't grate well or hard cheeses like Parmesan for the best results.
• Flour: Use 1-to-1 gluten-free flour for a GF version.

Make it your own

Add Vegetables: You can add in veggies like spinach, zucchini, or bell peppers, but be sure to remove as much moisture as possible to prevent the quiche from becoming watery. I recommend cooking any vegetables first, then straining them (I usually put them in a strainer and press down on the top with a paper towel to remove as much moisture as possible) before adding them to the eggs.

Incorporate Meats: This vegetarian quiche is hearty enough to stand on its own, but you can add in cooked meats like turkey sausage or leftover chicken if you'd like.

Herbs & Spices: Fresh herbs like parsley can be added to the egg mixture before baking or used as garnish.

Equipment

To check for doneness, I recommend the Thermopop Instant Read thermometer for accuracy and because of the narrow diameter of the probe. It works for checking temperature as well as checking to see if ingredients are set in egg-based dishes, and the small probe means you aren't left with a noticeable hole in your finished dish.

Storage and freezing

Refrigeration. Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing. Crustless Quiche freezes well. You can freeze the baked quiche or the prepared, unbaked quiche mixture.

To freeze the baked quiche, wrap the whole quiche or individual slices in freezer wrap and freeze for up to 3 months. Thaw the quiche in the refrigerator overnight before reheating. Warm in a preheated oven at 350°F for 10-15 minutes or microwave until hot. Test with a meat thermometer to be sure it is heated to 160ºF. (I recommend the Thermopop Instant Read thermometer for accuracy and because the narrow diameter of the probe does not leave obvious marks in a finished dish.) 

To freeze the unbaked mixture, pour the prepared mixture into a freezer bag and remove all air before sealing. Freeze up to 3 months. To use, place the freezer bag in a leak-proof container in the refrigerator and thaw overnight before baking. Stir egg mixture well (or squish together in the bag until well mixed) then pour the mixture into a pie plate prepared with non-stick baking spray. Bake at 400°F for 15 minutes, then reduce to 350°F and bake for an additional 30 minutes.

What to serve with Crustless Cottage Cheese Quiche

For breakfast , brunch, or lunch, pair quiche with fresh fruit or a fruit salad like Apple Raisin Salad or Carrot Raisin Salad. Slices of sweet zucchini bread and whipped butter are another delicious side.

For lunch or dinner, serve quiche with a side of Caprese Salad with Balsamic Vinegar or another main dish like chipped beef gravy over toast. 

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