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Crustless Cottage Cheese Zucchini Quiche

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This easy, protein-packed crustless quiche blends cottage cheese, shredded zucchini, and your choice of herbs and cheese for a dish that's fluffy, creamy, and holds together beautifully. With no pastry to fuss over, it’s a lighter meal perfect for breakfast, lunch, or dinner, tasting just as delicious cold as straight from the oven.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Quiche
  • 5 cups zucchini shredded, measured before squeezing
  • 6 large eggs
  • 1 1/2 cups cottage cheese
  • 1 cup cheddar, gouda, or havarti cheese shredded
  • 1/4 cup herbs chives, green onions, dill, parsley or basil, finely chopped
  • 3/4 cup flour gluten-free, all-purpose or whole wheat
  • 1 tablespoon onion flakes or powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt plus a little more to sprinkle
  • 1/2 teaspoon ground black pepper
  • cooking spray

Equipment

  • 9-inch pie dish
  • Large bowl
  • Spatula
  • Wire rack
  • Cooking spray

Method
 

  1. Set your oven to 400°F (205°C) and liberally coat a 9-inch pie dish with cooking spray. Put aside.
  2. Place the shredded zucchini in a large bowl, sprinkle with some salt, and mix to combine. Leave to rest for 5–10 minutes. Then, using your hands, wring out small portions at a time to remove as much liquid as possible. Move the squeezed zucchini to a fresh large bowl.
  3. Combine the zucchini with the eggs, cottage cheese, shredded cheese, herbs, flour, onion flakes, garlic powder, salt, and pepper. Stir well with a spatula so everything is evenly mixed.
  4. Pour the batter into the prepared pie dish. Bake for 45 to 50 minutes, or until the center is set and a toothpick comes out clean.
  5. Take the quiche out of the oven and let it sit on a wire rack for about 2 hours so it can firm up. Once cooled, loosen the sides with a spatula, slice into 8 pieces, and serve either warm or cold.

Nutrition

Calories: 190kcalCarbohydrates: 13gProtein: 19gFat: 7gSaturated Fat: 3gCholesterol: 138mgSodium: 510mgFiber: 1gSugar: 3g

Notes

To keep the quiche from turning out soggy, thoroughly squeeze all excess water from the zucchini after salting. You can use gluten-free, all-purpose, or whole wheat flour depending on your needs. Leftover quiche stores well in the refrigerator for up to five days and can be eaten cold or reheated in the oven or microwave. Freezing is possible but will alter the texture slightly. For different flavors, try a mix of fresh herbs or a different cheese, but avoid adding more vegetables unless you sauté them and keep the total volume the same.

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