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Crustless Cottage Cheese Zucchini Quiche

Delicious Crustless Cottage Cheese Zucchini Quiche for Breakfast

This Crustless Cottage Cheese Zucchini Quiche is a protein-packed, gluten-free, vegetarian dish, perfect for breakfast or a light lunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quiche
  • 2 cups shredded zucchini Squeeze well to avoid soggy texture.
  • 4 large eggs Fresh for best flavor.
  • 1 cup cottage cheese Choose 2% or 4% for best results.
  • 1 cup Cheddar/Gouda/Havarti cheese Mix your favorite varieties.
  • 1/4 cup chives/green onions/dill/parsley/basil Fresh herbs add flavor.
  • 1/4 cup gluten-free flour/all-purpose/whole wheat flour Adjust amount for desired density.
  • 1 tablespoon onion flakes or powder Fresh onion can be used.
  • 1 teaspoon garlic powder Fresh minced garlic is an alternative.
  • to taste salt and ground black pepper Customize according to taste.
  • cooking spray for greasing For easy removal of quiche.

Equipment

  • 9-inch pie dish

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and coat a 9-inch pie dish with cooking spray.
  2. Sprinkle the shredded zucchini with salt and let sit for 5–10 minutes. Squeeze out excess moisture.
  3. In a large bowl, combine eggs, cottage cheese, shredded cheese, herbs, flour, onion flakes, garlic powder, salt, and pepper. Mix until combined.
  4. Pour the mixture into the prepared pie dish and spread it evenly. Bake for 45–50 minutes until the center is firm.
  5. Remove from oven and cool on a wire rack for about 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 5gProtein: 19gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 150mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Squeeze zucchini well to prevent a watery quiche. Cool for at least 2 hours for easier slicing. Can prepare mixture ahead of time and bake in the morning.

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