Crust-less quiche with cottage cheese
This is one of my favorite breakfast recipes, especially on Sundays. And it is packed with protein since it has eggs along with cottage cheese in it. It is good for a family of four and keeps you full up to 4 hours.
I have used a 9-inch round cake pan for this recipe. If you have a quiche pan, it can be used. Also I have added broccoli and zucchini in it. You can add spinach, bell peppers, mushrooms as well. Leftovers can be refrigerated and consumed within 3 to 4 days.
Ingredients:
- Broccoli / zucchini or any vegetable – 1/2 heaping cup (roughly chopped)
- Eggs – 5 (large)
- Cottage Cheese – 1/2 cup (blend it and keep it smooth)
- Black pepper – 1/2 teaspoon
- Salt – as required
- Red pepper flakes – 2 teaspoons (increase or decrease according to spice level)
- Garlic powder – 1 teaspoon
- Mozzarella cheese – 1/2 cup (shredded)
Method:
- First crack the eggs in a bowl, add salt and black pepper. Then blend the cottage cheese in a blender so that it is of smooth consistency. Add the blended cottage cheese to the cracked eggs along with garlic powder and rep pepper flakes. Whisk it well.
2. Now take a 9-inch cake pan and place the desired vegetables as shown below. Then pour the whisked contents on top of them.
3. Add the shredded mozzarella cheese all over it. Now, Preheat the oven for 350°F.
4. Bake for 25 to 30 minutes. Allow to cool for 5 minutes before eating. I sliced them using a serrated knife before serving.
