This crustless cottage cheese quiche recipe is simple to make and vegetables can be interchanged with what you have. If you want a knock-off of the pricey soufflé sold at a local cafe chain, just add puff pastry to the bottom of a pie tin.
Ingredients
- nonstick cooking spray:
- eggs: 3 piece
- cottage cheese: 0.5 cup
- milk: 0.25 cup
- cooked broccoli: 1 cup (chopped)
- Colby-Monterey Jack cheese: 0.5 cup (shredded)
- red bell pepper: 0.25 cup (chopped)
- garlic salt: 0.5 tsp
- black pepper: 0.125 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
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Combine eggs, cottage cheese, and milk in a blender or Vitamix. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
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Add broccoli, Colby-Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt, and pepper. Stir to combine.
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Divide mixture evenly between the prepared muffin cups.
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Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.
