Ingredients
Egg Mixture
- 6 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon garlic powder
Cheeses & Vegetables
- 2 green onions, finely diced
- 1/2 cup parmesan cheese, grated
- 3/4 cup shredded Swiss & Gruyere cheese (divided into 1/2 cup and 1/4 cup portions)
- 3/4 cup shredded cheddar cheese (divided into 1/2 cup and 1/4 cup portions)
Instructions
- Prepare Cheese Blend: If you don’t have a Swiss & Gruyere blend, use Swiss cheese alone as a substitute for similar flavor.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a glass pie baking dish with nonstick cooking spray and set it aside.
- Blend Egg Mixture: Add the cottage cheese, eggs, and garlic powder to a high-speed blender or food processor. Blend until smooth and well combined. Transfer this mixture to a mixing bowl.
- Combine Ingredients: To the bowl, add the diced green onions, grated parmesan cheese, and half of the shredded Swiss & Gruyere cheese along with half of the shredded cheddar cheese. Mix everything well to distribute the ingredients evenly.
- Assemble & Bake: Pour the mixture into the prepared pie dish. Sprinkle the remaining 1/4 cup of both the shredded Swiss & Gruyere and cheddar cheeses evenly on top. Bake in the oven for 40 minutes or until the quiche is golden brown and cooked through. Allow it to rest for a few minutes before serving to let it set.
- Storage: Store any leftovers of this crustless quiche in an airtight container in the refrigerator. You may also wrap individual slices in plastic wrap and freeze for future meals.
Notes
- You can use just Swiss cheese if Gruyere is unavailable.
- The quiche is crustless, making it low in carbs and perfect for keto or low-carb diets.
- Leftover quiche freezes well for convenient meal prep.
- Letting the quiche rest after baking helps it set and slice cleanly.
- Using a high-speed blender ensures a smooth, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb