Crustless Quiche

Course: Breakfast

Cuisine: American

Keyword: crustless quiche

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 207kcal

Author: Megan Gilmore

Crustless Quiche has the creamy texture you love without the extra effort of making a pie crust. It makes the perfect protein-packed brunch and is easy to customize.

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Ingredients

1 tablespoon olive oil
2 cups diced broccoli
5 large eggs
1 cup cottage cheese (4% milkfat)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup shredded cheddar cheese
1 tablespoon freshly chopped chives

Instructions

Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
Add the olive oil to a large skillet over medium-high heat and saute the broccoli until it's fork tender, stirring often, about 8 to 10 minutes.
In a blender, combine the eggs, cottage cheese, salt, and pepper. Secure the lid and blend until smooth. Stop and scrape down the sides to make sure everything is blended evenly.
When the broccoli is as tender as you'd like it to be for the quiche, transfer it to the bottom of the greased pie pan and spread it out evenly. Top the broccoli with the chopped chives and shredded cheddar, distributing them evenly in the pan. Pour the blended egg mixture evenly over the fillings, and use a fork to press down any pieces that are sticking out.
Bake the quiche at 350ºF for 35 minutes, or until the top is golden brown and the center isn't jiggly. Let the quiche cool for 10 to 15 minutes, then it's ready to slice and serve warm.
Leftover quiche can be stored tightly covered in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 6 slices. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.

Feel free to swap out any veggies and cheeses that you prefer in this dish. The key is to make sure you cook them first so that they are as tender as you'd like them to be. They won't soften significantly when baked in the quiche.

Nutrition