Description
Creamy, fluffy, and packed with protein, this crustless cottage cheese zucchini quiche makes a satisfying breakfast, brunch, or side dish.
Ingredients
Scale
- 5 cups shredded zucchini
- 6 large eggs
- 1 1/2 cups cottage cheese
- 1 cup shredded cheddar, gouda, or havarti cheese
- 1/4 cup chopped chives or herbs
- 3/4 cup flour
- 1 tablespoon onion flakes or onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
- Preheat oven to 400°F and grease a 9-inch pie dish.
- Salt shredded zucchini and let sit for 5 to 10 minutes.
- Squeeze out as much moisture as possible.
- Combine zucchini, eggs, cottage cheese, shredded cheese, herbs, flour, onion flakes, garlic powder, salt, and pepper.
- Mix until combined.
- Transfer mixture to prepared pie dish.
- Bake for 45 to 50 minutes until center is set.
- Cool for 1 to 2 hours.
- Slice into 8 servings and serve.
Notes
- Prepare mixture up to 1 day ahead.
- Store refrigerated for up to 5 days.
- Freeze for up to 3 months.
- Tastes excellent warm or cold.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 4
- Sodium: 649
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0.01
- Carbohydrates: 14
- Fiber: 2
- Protein: 19
- Cholesterol: 180