Make this for breakfast | Spinach and Zucchini Crustless Quiche | Easy Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water keeps it moist.

Preheat the oven to 350°F (175°C).

Dice the onions (yellow, white, or shallots).

Grate the zucchini.

Chop the fresh spinach (or use thawed frozen spinach, removing excess water).

Heat a skillet to medium heat and add olive oil.

Sauté the onions until they start to change color.

Add the zucchini and sauté until there's no more water in the skillet, stirring constantly.

Add the chopped spinach and sauté for a couple of minutes until it starts to wilt down.

Add nutmeg and stir, then remove from heat and set aside to cool for a few minutes.

If there's any liquid in the veggie mixture, drain it before adding it to the egg mixture.

In a large mixing bowl, add eggs, cottage cheese, salt, black pepper, and the cooked veggie mixture, then beat them together.

Line a pie dish with parchment paper for easy cleanup and to prevent sticking.

Spray oil into the baking dish so the parchment paper sticks, then add the quiche mixture into it.

Fold over the sides of the parchment paper if preferred.

Add shredded mozzarella cheese on top.

Bake for 35 to 40 minutes until puffed up and golden brown on top.

Let cool for about 10 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens