Crustless Cottage Cheese Zucchini Quiche
A delicious Crustless Cottage Cheese Zucchini Quiche made with zucchini, cottage cheese, and eggs for a healthy meal.
Equipment
- oven
- 9" pie dish
- large mixing bowl
- spatula
- Linen towel
Ingredients
Vegetables
- 5 cups shredded zucchini Measured before squeezing
Dairy
- 6 large eggs
- 1.5 cups cottage cheese
- 1 cup cheddar, gouda or havarti cheese Shredded
Herbs and Spices
- ¼ cup chives, green onions, dill, parsley or basil Finely chopped
- 1 tablespoon onion flakes or powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt Plus a bit more
- ½ teaspoon ground black pepper
Flour
- ¾ cup gluten-free flour All purpose or whole wheat flour
Other
- 1 spray cooking spray I use Misto
Instructions
Cooking Instructions
- Preheat oven to 400 degrees F and spray 9" pie dish with cooking spray well. Set aside.
- In a large bowl, add shredded zucchini, sprinkle with salt and mix. Let sit for 5-10 minutes then give it a good squeeze to extract as much water as possible, working in batches.
- Transfer to a large bowl, then to a bowl with squeezed zucchini, add eggs, cottage cheese, cheese, herbs, flour, onion flakes, garlic powder, salt and pepper. Stir with a spatula until well combined.
- Transfer mixture to previously prepared baking dish and bake for 45-50 minutes or until it's no more jiggly in the middle and toothpick inserted in the center comes out clean.
- Remove quiche from the oven and let cool on a wire rack for about 2 hours. Loosen the edges with spatula and cut into 8 slices. Enjoy warm or cold.
Notes
Make ahead quiche mixture and refrigerate for up to 1 day. Store leftovers covered for up to 5 days. Freeze in an airtight container for up to 3 months. Reheat quiche in the microwave or enjoy cold.
Nutrition
Serving: 1sliceCalories: 255kcalCarbohydrates: 14gProtein: 19gFat: 14gSaturated Fat: 7gTrans Fat: 0.01gCholesterol: 180mgSodium: 649mgFiber: 2gSugar: 4g
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