Rating: 5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

30 mins
40 mins
10 mins
6 mini quiches


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

  • Divide mixture evenly between the prepared muffin cups.

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

Cook's Notes:

You can also make this using two 5-inch pie tins.

Feel free to add cooked sausage, bacon, etc.
One of my favorite combinations is chopped chicken, spinach, and mushrooms.
I also love bacon, spinach, and broccoli.
The cheese can also be interchanged.

Nutrition Facts

111 calories; protein 8.7g; carbohydrates 2.8g; fat 7.3g; cholesterol 107.5mg; sodium 358.3mg. Full Nutrition