Crustless Cottage Cheese Quiche

A spatula holds a triangular slice of quiche above the rest of a quiche

This Crustless Cottage Cheese Quiche recipe is loaded with broccoli, cheddar and roasted peppers. It's incredibly fluffy, surprisingly simple to make, naturally gluten free and perfect for feeding a group at brunch, dinner or anytime you need a protein-forward centerpiece. No fuss or crust required.

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 135kcal

Ingredients

6 eggs
¾ cup cottage cheese
⅓ cup milk
¼ cup chopped roasted Hatch chile peppers (mild) (2 oz.) – half a jar
½ teaspoon Creole seasoning
1 cup frozen broccoli florets *
1 cup shredded cheddar cheese

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray a tart pan liberally with nonstick baking spray, and set aside. This is super important to ensure that your tart does not stick. I recommend using a ceramic tart pan as opposed to a metal one.
Break the 6 eggs one by one into a bowl then transfer to the base of a blender.
Measure in ¾ cup cottage cheese , ⅓ cup milk, ¼ cup chopped roasted Hatch chile peppers (mild) and ½ teaspoon Creole seasoning into the blender with the eggs. Blend for 30 seconds to combine the ingredients very well.
Scatter 1 cup frozen broccoli florets and half the total amount or 0.5 cup shredded cheddar cheese in the prepared tart pan.
Pour the egg mixture on top of the frozen broccoli. Scatter the remaining 0.5 cup shredded cheddar cheeseon top.
Bake in the preheated oven for 40-45 minutes, or until the tart is fully baked through. The egg mixture will be puffed up, golden brown and solid. There will be very little jiggle to the tart when you give it a gentle shake. If it is still jiggly when you do this or appears liquidy in the middle, it needs to bake for more time.
Remove from the oven, and let cool slightly before slicing and enjoying.

Notes

* small broccoli florets work best. If your frozen broccoli is large, you need to steam it and chop it up into bite-sized pieces. Otherwise, your tart might become watery, be challenging to slice or take longer to bake.

How to store: Store in the refrigerator for 4-5 days in an airtight container. This recipe does not freeze well.

Nutrition