This post may contain affiliate links. See our disclosure policy here.
This cheesy, high protein quiche is one of my favorite meal prep breakfasts. Eggs (especially egg whites) aren’t usually a go-to breakfast choice for me. But custardy, cheesy quiche? Absolutely. The cottage cheese adds creaminess and protein to this recipe, and works together with all the meat, cheese and veggies to create a dish that uses egg whites for even more protein without turning out boring or bland.
I always use a water bath for this recipe. It’s the trick to getting that fluffy, custard-like texture out of the eggs, so don’t skip it. It’s a super simple extra step that makes all the difference in the final product. All you need is one extra baking dish. When you’re choosing a baking dish to bake the quiche in, just make sure it fits completely into that larger baking dish.
My two favorite variations of this recipe are below. The Spinach and Feta quiche is usually my top choice, but make sure you give both a try. The Ham, Broccoli and Cheese quiche is especially good topped with a little hot sauce. Feel free to make changes to the recipe below and add in other meat, cheese or veggies of your choice! Bacon, sausage, goat cheese, tomatoes and peppers would all be amazing here. Use whatever you like or have on hand in your fridge.
Easy Crustless Quiche 2 Ways
Equipment
- 1 whisk
- 1 large pot (for the Spinach and Feta version)
- 1 9-inch round cake pan or any other 8 or 9 inch baking dish
- 1 9"x13" rectangular baking dish or any large baking dish that the smaller dish can rest flat in (see Note 1)
Ingredients
Base Recipe
- 3 large eggs
- 1 cup egg whites (or 8 more whole eggs; see Note 2)
- 1 cup cottage cheese, blended until smooth (I use 2%, but any percentage works)
- ¾ tsp onion powder
- ¾ tsp garlic powder
- ¾ tsp smoked paprika
- ¾ tsp freshly cracked black pepper
- ¾ tsp salt
- Cooking spray, for greasing
Ham, Broccoli and Cheese
- 2 cups ham, diced (I use Butterball turkey ham)
- 2 cups raw broccoli, chopped
- 1 ½ cups cheddar cheese, shredded (I use low fat cheddar, but full fat works great too)
Spinach and Feta
- 4 cups spinach, chopped
- 1 cup feta cheese, crumbled
Instructions
Ham, Broccoli and Cheese
- Preheat oven to 350℉ and grease a square or round 9" baking dish with cooking spray then place it inside a larger dish; ensure the smaller dish fits completely into the larger dish and sits flat (see Note 1)
- In a large mixing bowl, whisk eggs, egg whites, spices and cottage cheese until smooth
- Stir in the diced ham, chopped broccoli and shredded cheese until combined (optional: reserve ½ cup of the cheese for topping)
- Pour the mixture into the greased baking dish
- Fill the larger dish with hot water halfway up the sides of the smaller dish (it doesn't have to be boiling, just hot)
- Bake for 45-55 minutes or until the center is firm and the top is lightly golden; the total cooking time will depend on the size of the baking dish
- Let cool before removing from the water bath, then let cool completely before slicing
Spinach and Feta
- Add the chopped spinach to a large dry pot over low heat and season with a pinch of salt and freshly cracked black pepper then cover with a lid
- Let the spinach wilt for 5-6 minutes then remove from the heat
- Gently press the spinach against the side of the pot or a bowl to drain excess water (see Note 3)
- Preheat oven to 350℉ and grease a square or round 9" baking dish with cooking spray then place it inside a larger dish; ensure the smaller dish fits completely into the larger dish and sits flat (see Note 1)
- In a large mixing bowl, whisk eggs, egg whites, spices and cottage cheese until smooth
- Stir in the cooked spinach and feta cheese until combined (optional: reserve ½ cup of the feta cheese for topping)
- Pour the mixture into the greased baking dish
- Fill the larger dish with hot water halfway up the sides of the smaller dish (it doesn't have to be boiling, just hot)
- Bake for 45-55 minutes or until the center is firm and the top is lightly golden; the total cooking time will depend on the size of the baking dish
- Let cool before removing from the water bath, then let cool for 15 minutes before slicing (or completely if you're going to store it right away)
Notes
Nutrition
Let me know what you think – leave a comment/rating
If you made this recipe, I’d love to hear from you! Please consider leaving a review or comment below. Any feedback is appreciated.
Follow me on Social Media
For more recipes, or to see all my recipe videos, follow me on Instagram, Facebook, TikTok and Youtube.