Easy Crustless Quiche 2 Ways

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This fluffy, custardy crustless quiche is packed with protein and so simple to make. The recipe below includes my two favorite variations, but the combinations are endless; make it your own with your favorite meat, cheese or veggies!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: French

Keyword: Breakfast, Easy recipe, Meal Prep

Servings: servings

Calories: 420kcal

Author: Jenna

Equipment

1 large mixing bowl
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

US Customary - Metric

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)

Video

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Notes

Note 1: The water bath method used in this recipe is key to the fluffy, custardy texture of the finished quiche. You can use any size of baking dish for your water bath; just ensure the smaller baking dish you use to bake the quiche fits completely inside the larger baking dish and that the bottom of the smaller baking dish sits flat.

Note 2: I use a combination of whole eggs and egg whites in this recipe to increase the protein content while keeping the fat content low. If you prefer to use whole eggs, you can substitute 8-10 whole eggs for the egg whites.

Note 2: Do not add raw spinach directly into the egg mixture. Spinach releases a lot of water when cooking and wilting, so the final product could be watery if you don't wilt the spinach before mixing it with the other ingredients. Sturdy vegetables like broccoli and bell peppers can be mixed in raw.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Nutritional information for this recipe includes all add-ins. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.

Ham, Broccoli and Cheese

Macros per serving: 247 cals, 9g carbs/29g protein/11g fat

Spinach and Feta

Macros per serving: 228 cals, 4g carbs/21g protein/14g fat

Nutrition