Breakfast Product Reviews

Crustless Quiche with Cottage Cheese and Herbs

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These cute little things are light and airy, yet creamy and flavorful!  This recipe is inspired by our friend Sarah Brucker, who made a quiche for Jeff and I while we were staying at their house this last Labor Day.

I love using my mini pie pan.  If you  don’t have one, you can use a muffin tin.  Two egg “muffins” will count for one serving.  The other great thing about this recipe is that it can be an “empty the fridge” recipe.

Consider this a base and go to your fridge for the other ingredients.  Throw in some veggies that may be questionable in a day or so.  Got some left over meat from last night’s dinner?  Chop it up and throw that in too.  (Just make sure that you drain the extra water out of veggies that like to hold on to it, such as zucchini or carrots.)

Make sure to stop by and let know what you created!

Crustless Quiche with Cottage Cheese and Herbs

Ingredients:

1/2 onion

1 tablespoon butter

6 eggs

6 egg whites

1/4 cup milk

1/2 cup cottage cheese

3 tablespoon fresh chives

1/4 cup roughly chopped parsley

1/4 teaspoon garlic powder

1/8 teaspoon white pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1.  Chop the onion and add to a small pan with 1  tablespoon butter.  Cook the onion on medium to medium high heat, until it’s caramelized.

2.  Whisk the eggs and milk in a large mixing bowl.

3. Add the cottage cheese and mix.

4.  Add the garlic powder, white pepper, salt, and pepper.  Mix.

5.  Add the herbs and mix well.

6.  Spray a mini pie pan with non-stick spray.  If you don’t have a mini pie pan, you can use a muffin tin.  Each muffin will be 1/2 a serving.

7.  Add the caramelized onions to the tin.

8.  Pour the egg mixture carefully into the tins, distributing the cottage cheese and herbs evenly.

9.  Bake at 375 for about 20 minutes, or until the eggs are done and set.  The egg whites may cause the eggs to rise in the oven, but they will deflate once they cool.

Crustless Quiche with Cottage Cheese and Herbs
Ingredients
  • 1 tablespoon butter
  • 6 eggs
  • 6 egg whites
  • 1/4 cup milk
  • 1/2 cottage cheese
  • 3 tablespoon fresh chives
  • 1/4 cup roughly chopped parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
Calories: 120 Fat: 7 Carbohydrates: 2.1 Protein: 12.2

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15 thoughts on “Crustless Quiche with Cottage Cheese and Herbs
  1. Is 6 eggs the total of 12 eggs? I think that is a lot! Is it really 6 full eggs and 6 more eggs without the yokes?

    1. Hi Heather, thank you so much for your comment! 12 eggs is the right total, because it turns out to be just a little less than 2 eggs per mini quiche. The eggs make up most of the mixture, with only 1/2 cup cottage cheese and 1/4 cup milk split between 6 mini quiches. 🙂

    1. You can use a dozen eggs instead of 6 eggs and 6 egg whites, but that will increase the calories in this recipe.

      Thanks!

    1. I haven’t tried it, but I bet it would work. I would wrap in saran wrap and then foil to make sure they stay fresh. I would say they would keep for 6 months. Maybe defrost in the fridge overnight so they heat easier.

  2. Thank you for this recipe, it’s perfect for my high protein, lower carbs diet and since it’s crustless also meets my gluten-free needs. It worked out so well, and froze so good that I actually went out and bought a mini pie baking pan. When I make a fresh batch I add something a little different in each of two i.e. veggies, low fat grated cheese, crumbled cooked bacon or sausage meat. Again, thank you very much for this great recipe.

  3. Hey I’m not doing dairy right now…eggs but not milk or butter. Can I substitute the milk for something maybe some more eggs or water? Im going to be making it with eggwhites due to this meal plan I am on. I also cant do almond milk. I was going to use coconut oil rather then butter to cook the onions. I can do the cottage cheese tho! yay.

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