Crustless Cottage Cheese and Egg Quiche

Crustless Cottage Cheese and Egg Quiche

Description

This easy, high-protein dish blends creamy cottage cheese, fresh eggs, and melted cheese into a light, fluffy batter. With a small amount of flour and baking powder for structure, it bakes up into a thick, sliceable casserole with deliciously rich, golden edges and no pastry crust required.

Ingredients

• 5 large eggs

• 1 cup cottage cheese (full-fat or low-fat)

• 8 ounces grated cheddar or Swiss cheese (medium-hard cheese works best for setting)

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 cup butter, melted

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon freshly ground black pepper

• Fresh parsley or green onions (chopped, for garnish)

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Generously grease a 9-inch pie plate or square baking dish with non-stick cooking spray.

2. Blend the Base: In a large mixing bowl, beat the eggs until well blended. Add the cottage cheese and mix thoroughly.

3. Add Dry Ingredients: Whisk in the flour, baking powder, and salt until smooth.

4. Incorporate Butter and Cheese: Stir in the melted butter and the shredded cheddar (or Swiss) cheese until the mixture is uniform.

5. Pour and Initial Bake: Pour the batter into your prepared baking dish. Bake at 400°F for 15 minutes.

6. Brown and Set: Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes, or until the top is deeply golden-brown and a knife inserted into the center comes out clean.

7. Rest and Serve: Remove from the oven and let it rest for 10 minutes so it can set properly. Garnish with freshly chopped parsley or green onions before slicing and serving.