Crustless Cottage Cheese Mini Quiches recipe

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Ingredients

nonstick cooking spray
3 eggs
½ cup cottage cheese
¼ cup milk
1 cup chopped cooked broccoli
½ cup shredded Colby-Monterey Jack cheese
¼ cup chopped red bell pepper
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper

Nutrition Info

110.5 calories
carbohydrate: 2.8 g
cholesterol: 107.5 mg
fat: 7.3 g
fiber: 0.5 g
protein: 8.7 g
saturatedFat: 4 g
servingSize: -
sodium: 358.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.

  2. 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.

  3. Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture, add garlic salt and pepper. Stir to combine.

  4. Divide mixture evenly between the prepared muffin cups.

  5. Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

Recipe Yield

6 mini quiches

Recipe Note

These crustless cottage cheese quiches are simple to make and vegetables can be interchanged with what you have. If you want a knock off of the pricey souffle sold at a local cafe chain, just add puff pastry to the bottom of a pie tin.

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