A hearty, veggie-packed quiche with a creamy texture and plenty of protein—without the crust.
Ingredients:
8 large eggs
1 cup cottage cheese
1 cup shredded cheddar cheese
1 cup broccoli florets, finely chopped
1 cup mushrooms, sliced and chopped
2 cups fresh spinach, chopped
½ small onion, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
Heat olive oil in a skillet over medium heat. Sauté the onion and mushrooms for 4–5 minutes until softened.
Add the broccoli and cook for 2–3 minutes. Stir in the spinach and cook until wilted. Remove from heat.
In a large bowl, whisk together the eggs, cottage cheese, cheddar cheese, garlic powder, Italian seasoning, salt, and pepper.
Fold the cooked vegetable mixture into the egg mixture.
Pour into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Let rest for 10 minutes before slicing and serving.
Meal Prep Tip: Store slices in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold for a quick grab-and-go meal.
Serving Idea: Pair with fresh fruit, a simple salad, or roasted vegetables for a complete meal any time of day.
