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Sliced crustless broccoli cheddar quiche wedge on a white plate showing melted cheddar top and broccoli flecked custard

Crustless Broccoli Cheddar Quiche with Cottage Cheese

A crustless quiche loaded with eggs, cottage cheese, cheddar, and sauteed broccoli, baked until set and sliced into hearty wedges.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Breakfast
Cuisine: American comfort
Calories: 639
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 tbsp butter divided, for greasing dish and sauteing
  • 1 small onion (about 100 g); diced
  • 2 garlic cloves minced
  • 3 cups broccoli florets (300 g); chopped small
  • 2 cups sharp cheddar cheese (250 g); shredded, divided
For the custard
  • 10 large eggs
  • 1 1/2 cups cottage cheese (340 g); low fat or full fat both work
  • 1/2 cup whole milk (120 ml)
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground

Method
 

  1. Heat the oven to 350 F / 175 C. Rub 1 tsp of the butter over the bottom and sides of a 9-inch / 23 cm deep pie dish.
  2. Melt the remaining butter in a 10-inch / 25 cm skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
  3. Add the garlic and broccoli to the skillet. Cook for 3 minutes, stirring, until the broccoli turns bright green and just tender. Remove from heat and let cool for 5 minutes.
  4. In a large mixing bowl, whisk the eggs for about a minute until the yolks and whites are fully combined.
  5. Add the cottage cheese and milk to the eggs. Whisk for another minute until mostly smooth, small curds are fine.
  6. Stir in 1 1/2 cups of the cheddar, the cooled broccoli mixture, salt, and pepper until evenly combined.
  7. Pour the mixture into the prepared dish. Scatter the remaining 1/2 cup cheddar over the top.
  8. Bake for 40 to 45 minutes, until the center is set and no longer jiggly and the edges are puffed and light golden. Check with an instant-read thermometer, the center should read 165 F / 74 C.
  9. Cool on a rack for 10 minutes before slicing into wedges. This lets the custard finish setting so the slices hold their shape.

Notes

  • Pat sauteed broccoli dry with paper towel before mixing into eggs
  • Check internal temp at 165°F / 74°C in the center, not the edge
  • Rest 10 minutes before slicing for clean wedges
  • Grate cheddar from a block for smoother melting