Crustless Cottage Cheese Mini Quiches

Crustless Cottage Cheese Mini Quiches 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.

Ingredients

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

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 30 mins

    TOTAL : 40 mins

    SERVING : 6

    YIELD : 6 mini quiches

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

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  • 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.

Per Serving: 111 calories; protein 8.7g; carbohydrates 2.8g; fat 7.3g; cholesterol 107.5mg; sodium 358.3mg.