“Indulge in the creamy, savory goodness of this Crustless Cottage Cheese Zucchini Quiche, a healthier twist on the classic breakfast dish. This innovative recipe skips the traditional crust, instead relying on the natural binding properties of cottage cheese and eggs to hold the quiche together.

Prep Time: 20-25 minutes

Baking Time: 35-40 minutes

Cooling Time (Before Serving): 10 minutes

Ingredients:

2 medium zucchinis, grated

1 teaspoon salt (for draining zucchini)

4 large eggs

1 cup cottage cheese (full-fat or low-fat, as preferred)

1/2 cup shredded mozzarella cheese (or cheddar, if preferred)

1/4 cup grated Parmesan cheese

1/4 cup all-purpose flour (can substitute with almond flour for low-carb)

1 teaspoon baking powder

2 cloves garlic, minced

1/4 cup finely chopped onion (optional)

1 tablespoon olive oil

1/4 teaspoon black pepper

1/2 teaspoon dried oregano (or Italian seasoning)

Fresh herbs (like parsley, dill, or chives for garnish)

Instructions:

Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or non-stick spray.

Prepare the Zucchini:

Grate the zucchinis using a box grater.

Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10-15 minutes to draw out moisture.

After resting, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This step is crucial to avoid a watery quiche.

Sauté the Aromatics (Optional):

In a small pan, heat 1 tablespoon olive oil over medium heat.

Add the onions and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Let it cool slightly before adding to the egg mixture.

Make the Batter:

In a large bowl, whisk together the eggs until frothy.

Stir in the cottage cheese, mozzarella, and Parmesan cheese.

Add the flour and baking powder, whisking until smooth.

Season with black pepper, oregano, and any other desired spices.

Fold in the sautéed onions and garlic (if using) and the drained zucchini.

Bake the Quiche:

Pour the mixture into the prepared pie dish and spread it evenly.

Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.

Cool and Serve:

Let the quiche cool for at least 10 minutes before slicing.

Garnish with fresh herbs like parsley, dill, or chives.

Serve warm or at room temperature.

Serving Suggestions:

Pair with a simple green salad or a tomato cucumber salad for a refreshing meal.

It’s great for meal prep—store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.

Variations:

Add Protein: Include cooked bacon, ham, or turkey for an extra protein punch.

Spicy Twist: Add chopped jalapeños or red pepper flakes.

Low-Carb Version: Substitute flour with almond flour or skip entirely for a denser texture.

Nutrition Information (per serving)

Calories: 250-300
Protein: 25-30g
Fat: 10-12g
Saturated Fat: 3-4g
Carbohydrates: 10-15g
Fiber: 2-3g

Sugar: 5-6g
Sodium: 250-300mg