Crustless Cottage Cheese Mini Quiches


  • nonstick cooking spray
  • 3eggs
  • ½ cup cottage cheese
  • ¼ cup milk
  • 1 cup chopped cooked broccoli
  • ½ cup shredded Colby-Monterey Jack cheese
  • ¼ cup chopped red bell pepper
  • ½ teaspoon garlic salt
  • ⅛ teaspoon freshly ground black pepper
  • Directions

  • Step 1

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


  • Step 2

    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.

  • Step 3

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

  • Step 4

    Divide mixture evenly between the prepared muffin cups.

  • Step 5

    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.

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