Protein-rich crustless cottage quiche

This crustless cottage cheese quiche delivers an impressive 21 grams of protein per serving, transforming a traditionally indulgent dish into a nutritional powerhouse. By swapping heavy cream for protein-rich cottage cheese, this reinvented classic maintains all the creamy, savory satisfaction of traditional quiche while dramatically improving its nutritional profile. Perfect for busy mornings or meal prep, this versatile recipe welcomes endless customization while keeping carbs low and protein high.

I stumbled upon this cottage cheese variation during a particularly busy week when I needed protein-rich breakfasts that could carry me through marathon morning meetings. Traditional quiche with heavy cream always left me feeling weighed down, but this lighter version provides sustained energy without the mid-morning crash. My skeptical husband couldn't believe it contained cottage cheese—now he requests this "protein quiche" before his long bike rides, claiming it provides the perfect fuel without sitting heavy in his stomach.

Ingredients

• 6 large eggs: The foundation of our quiche, providing essential structure, protein, and that classic eggy flavor
• 1 cup cottage cheese: The secret protein-boosting ingredient that replaces heavy cream, creating a fluffy texture with much less fat
• 1 cup shredded cheddar cheese: Adds rich flavor and helps create that desirable golden top
• 1 tablespoon cornstarch: Acts as a stabilizer, helping the quiche set properly and preventing any excess moisture from the cottage cheese
• 1 red bell pepper, diced: Offers a sweet crunch, vibrant color, and beneficial vitamins
• 3 green onions, thinly sliced: Provides a mild onion flavor without overpowering the dish
• 1 cup fresh spinach, roughly chopped: Adds nutrition, color, and a subtle earthy flavor
• ½ teaspoon salt: Enhances all the flavors without making the quiche taste salty
• ¼ teaspoon black pepper: Adds a touch of warmth and depth
• 1 tablespoon olive oil (for sautéing): Used to quickly cook the peppers to enhance their flavor

Step-by-Step Cooking Instructions

Step 1:

Prepare your oven and pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish with butter, olive oil, or cooking spray. A well-greased dish is crucial since we're skipping the crust—this prevents sticking and makes serving much easier.

Step 2:

Sauté the peppers: Heat a tablespoon of olive oil in a small skillet over medium heat. Add the diced red bell pepper and sauté for about 2 minutes until slightly softened but still maintaining some crunch. This quick cooking enhances the peppers' natural sweetness without making them mushy. Set aside to cool slightly.

Step 3:

Create the egg base: In a large mixing bowl, crack all six eggs and whisk thoroughly until well combined and slightly frothy. This incorporation of air helps create a lighter, fluffier texture in the finished quiche. Make sure no streaks of egg white remain.

Step 4:

Add the dairy and seasonings: To the whisked eggs, add the cottage cheese, shredded cheddar, cornstarch, salt, and pepper. Mix gently but thoroughly until all ingredients are well incorporated. The cornstarch might seem like an unusual addition, but it helps stabilize the proteins in the eggs and cheese, resulting in a perfectly set quiche.

Step 5:

Incorporate the vegetables: Fold in the sautéed red peppers, fresh spinach, and sliced green onions, distributing them evenly throughout the egg mixture. If using frozen spinach instead of fresh, be sure to thaw it completely and squeeze out any excess moisture using a kitchen towel before adding to prevent a watery quiche.

Step 6:

Transfer to baking dish: Pour the entire mixture into your prepared pie dish, using a spatula to ensure you get every bit of goodness. Give the dish a gentle shake to level the surface and make sure the vegetables are evenly distributed throughout.

Step 7:

Bake to perfection: Place the quiche in the preheated oven and bake for 30-35 minutes until the center is set and the top is beautifully golden brown. You'll know it's done when a knife inserted into the center comes out clean and the edges start to pull away slightly from the sides of the dish.

Step 8:

Rest before serving: Allow the quiche to rest for 5-10 minutes before slicing and serving. This resting period allows the proteins to set further, making for cleaner, more attractive slices. Serve warm or at room temperature for the best flavor.

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The Science Behind the Protein Boost

Traditional quiche relies heavily on heavy cream for its silky texture, but that comes with a significant calorie cost and relatively low protein content. By substituting cottage cheese, we're dramatically increasing the protein while maintaining the desired creamy texture.

I discovered this substitution accidentally when I ran out of heavy cream one Sunday morning. Desperate for a solution, I remembered reading that cottage cheese can work as a healthier substitute in baked goods. To my surprise, not only did the quiche set beautifully, but the texture was lighter and fluffier than my traditional recipe!

The small curds in cottage cheese virtually disappear during baking, melting into the egg mixture to create a uniform, creamy texture. Meanwhile, the cornstarch helps stabilize everything, ensuring you don't end up with a watery quiche from the higher moisture content of cottage cheese compared to heavy cream.

Last month, I served this quiche at a brunch gathering without mentioning its cottage cheese secret. My fitness-focused friend who typically avoids quiche due to its "empty calories" had two slices before I revealed its protein-packed makeover. She immediately asked for the recipe, saying she never thought she could enjoy quiche while sticking to her nutrition goals.

Creative Mix-In Combinations

One of the joys of this versatile base recipe is how easily it adapts to what you have on hand or what flavors you're craving. Here are some winning combinations I've developed:

For a Mediterranean-inspired version, replace the cheddar with crumbled feta cheese and add a handful of chopped kalamata olives, sun-dried tomatoes, and fresh oregano. The salty bites of olive and feta create wonderful flavor bursts throughout.

When I'm craving something hearty, I'll add sautéed mushrooms, caramelized onions, and Swiss cheese. The earthy mushrooms and sweet onions create a deeply satisfying flavor profile that's perfect for cooler months or dinner servings.

For a Denver omelet-inspired quiche, fold in diced ham, sautéed bell peppers of various colors, and swap the cheddar for a combination of Monterey Jack and Swiss cheeses. The result tastes like breakfast comfort food but in an easy-to-slice form.

I've been making this protein-packed quiche for nearly two years now, and it's become my go-to recommendation for friends looking to increase protein at breakfast without resorting to protein powders or supplements. What started as a happy accident has become a weekly staple in my kitchen, proving that sometimes the best culinary discoveries come from necessity rather than careful planning!

Frequently Asked Questions

→ Can I make this quiche ahead of time?

Yes! This quiche is perfect for meal prep. Make it the night before, refrigerate, and reheat slices as needed throughout the week.

→ How do I store leftover quiche?

Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm.

→ Can I freeze this quiche?

Yes, you can freeze it. Cut into slices, wrap individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

→ What can I substitute for cornstarch?

You can use all-purpose flour or arrowroot powder instead of cornstarch. Use the same amount as called for in the recipe.

→ Can I add other vegetables to this quiche?

Absolutely! Try mushrooms, broccoli, zucchini, or tomatoes. Just make sure to sauté vegetables with high water content first and pat them dry.

→ Is this quiche gluten-free?

Yes, this quiche is gluten-free as long as you use cornstarch and check that your cottage cheese doesn't contain any gluten additives.