Crustless Cottage Cheese Zucchini Quiche – Light, Protein-Packed & Gluten-Free

If you’re looking for a wholesome, fuss-free meal that works for breakfast, brunch, or even a light dinner, this crustless cottage cheese zucchini quiche is exactly what you need. It’s not only high in protein, but also low-carb, gluten-free, and completely free of pork, gelatin, or alcohol.

What truly sets this dish apart is how it brings together simple, healthy ingredients with incredibly flavorful results. The creamy texture of the cottage cheese, the mild sweetness of zucchini, and the richness of eggs come together to form a dish that feels indulgent—yet is surprisingly light.

Its natural moisture and protein content make it a perfect stand-in for heavier cheeses or cream in quiche recipes, keeping things creamy without the calories.

🥗 Why You’ll Love This Crustless Cottage Cheese Zucchini Quiche

This easy recipe has quickly become a staple in many health-conscious households, and for good reason:

✅ No crust = fewer carbs and less prep

✅ Cottage cheese makes it creamy without being heavy

✅ Zucchini adds hydration, fiber, and flavor

✅ Naturally gluten-free and easy to make dairy-free or vegetarian

✅ Great for meal prep – enjoy it hot or cold!

🧾 Ingredients You’ll Need

Base Ingredients:

• 2 medium zucchinis, grated

• 1 cup full-fat cottage cheese

• 4 large eggs

• ½ cup shredded cheese (e.g., cheddar or mozzarella)

• ¼ cup chopped fresh parsley (or chives)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• 1 tbsp olive oil (for greasing)

🔪 How to Make Crustless Cottage Cheese Zucchini Quiche

✅ Step 1: Prep the Zucchini

• Grate zucchini using a large-holed grater.

• Place grated zucchini in a clean towel and squeeze out as much water as possible. This prevents sogginess.

✅ Step 2: Mix the Base

• In a large bowl, whisk together eggs, cottage cheese, shredded cheese, herbs, and spices.

• Add the squeezed zucchini and mix until evenly combined.

✅ Step 3: Bake

• Preheat oven to 375°F (190°C).

• Lightly grease a 9-inch pie dish with olive oil.

• Pour in the mixture and smooth the top.

• Bake for 35–40 minutes or until the center is set and the top is golden.

📝 Tip: Let the quiche cool for 10 minutes before slicing for cleaner pieces.

🥒 Health Benefits of the Key Ingredients

This isn’t just delicious—it’s nutritious too.

• Zucchini is rich in water, fiber, and potassium

• Cottage cheese delivers high-quality protein and calcium

• Eggs are packed with vitamin B12 and choline

• No crust or cream keeps this lower in calories and lighter on digestion

📌 Note: You can use organic or low-sodium cottage cheese for an even cleaner version.

🧂 Flavor Variations to Try

Once you’ve nailed the base recipe, feel free to make it your own:

🌿 Add herbs: dill, thyme, or basil work beautifully

🧀 Swap cheeses: try feta, goat cheese, or Swiss

🫑 Add-ins: sautéed mushrooms, bell peppers, spinach, or tomatoes

🍗 Protein options: grilled chicken or turkey sausage (pork-free)

🥬 Vegan swap: use plant-based egg substitute and vegan cottage cheese

🍴 Serving Suggestions

You can enjoy this quiche warm from the oven or chilled the next day. It pairs well with:

🥗 Fresh green salad with lemon vinaigrette

🥖 Toasted sourdough or grain-free bread

🍠 Roasted sweet potatoes or root veggies

🧊 A cool fruit smoothie or iced tea on the side

❄️ Storage, Reheating & Make-Ahead Tips

This quiche is meal-prep friendly and easy to store.

Refrigerator:

• Store in an airtight container for up to 5 days

• Best eaten within 3 for peak texture

Freezer:

• Cool completely and wrap individual slices in foil

• Freeze up to 1 month

• Thaw overnight in the fridge

Reheating:

• Oven at 350°F for 10–15 minutes

• Air fryer for 5–6 minutes

• Microwave if needed, but crust will be softer

⚠️ Common Mistakes to Avoid

Even with the best ingredients and intentions, a few simple missteps can sabotage your crustless cottage cheese zucchini quiche. But don’t worry—avoiding them is easy once you know what to watch for.

Here’s exactly what to steer clear of, and how to get it right every time:

❌ Skipping Zucchini Draining = Watery Quiche

Zucchini is over 90% water! If you don’t squeeze it out after grating, the moisture will flood your quiche as it bakes. The result? A soggy center and uneven texture.

✔️ Fix: After grating, place zucchini in a clean towel and wring out all excess moisture until it’s as dry as possible.

❌ Using Low-Fat Cottage Cheese = Too Runny

Low-fat or fat-free cottage cheese often has more liquid and less creaminess, which can leave your quiche loose or soupy.

✔️ Fix: Stick with full-fat cottage cheese for a richer, more stable texture. It’s worth it for the flavor and structure!

❌ Overbaking = Rubbery Texture

It’s tempting to bake “just a little longer,” but too much time in the oven will turn the eggs tough and rubbery.

✔️ Fix: Bake just until the quiche is set but still slightly jiggly in the center—usually around 35–40 minutes. It will continue cooking as it rests.

❌ Underseasoning = Bland Results

Zucchini and eggs are very mild on their own. Without proper seasoning, your quiche could taste flat or boring.

✔️ Fix: Add a generous pinch of salt, pepper, garlic powder, and your favorite herbs. Don’t forget: seasoning is everything!

❌ Slicing Too Soon = Messy Edges

Cutting the quiche straight out of the oven may seem like a time-saver, but it often leads to crumbling and uneven pieces.

✔️ Fix: Let it cool for at least 10–15 minutes before slicing. This allows it to firm up and hold its shape beautifully.

🎯 Quick Summary Fix:

Drain the zucchini. Season generously. Let it cool before cutting.
These three steps are non-negotiable if you want a delicious, creamy, perfectly sliceable quiche every time.

🗓️ Best Times to Make This Quiche

This dish is so versatile, it fits into almost any meal plan:

✔️ Weekday breakfasts (make ahead!)

✔️ Holiday or weekend brunches

✔️ Lunchbox filler

✔️ Light dinner with a hearty salad

✔️ Post-workout recovery meal

❓ FAQ – Crustless Cottage Cheese Zucchini Quiche

Whether you’re prepping for brunch, trying to make this dish more keto, or just curious about swaps and storage, these answers cover all the essentials. Let’s break it down 👇

🥄 Can I use Greek yogurt instead of cottage cheese?

Yes, you can! If you don’t have cottage cheese on hand or prefer a slightly different flavor, plain Greek yogurt is a solid substitute.

• However, expect a thicker, denser texture

• The flavor will also be more tangy and less creamy than cottage cheese

• Choose full-fat yogurt for the best result, and avoid flavored or sweetened varieties

📝 Note: If the yogurt is very thick, you can thin it slightly with a splash of milk for better mixing.

💦 How do I keep the quiche from being watery?

This is a super common issue—especially when using zucchini, which has a very high water content.

To avoid sogginess:

• Grate the zucchini and squeeze out all the moisture using a clean towel or cheesecloth

• Let it sit in a colander with a sprinkle of salt for 10 minutes, then squeeze again

• Use full-fat cottage cheese, which tends to be less watery than low-fat versions

• Bake uncovered to allow steam to escape

💡 Pro Tip: Don’t skip this step—it’s the key to a firm, sliceable quiche.

🥑 Is this recipe keto-friendly?

Yes, it can absolutely be keto-friendly! This recipe naturally fits many low-carb lifestyles, with just a few considerations:

• Use full-fat cottage cheese and avoid low-fat or flavored versions

• Opt for low-carb cheeses like mozzarella, cheddar, or goat cheese

• Make sure no flours or starches are added to the mix

• Check the labels on your dairy if tracking macros closely

🔍 Bonus: One serving generally contains less than 5–6g net carbs—perfect for keto meal planning.

🕒 Can I make this the night before?

Absolutely! This quiche is fantastic as a make-ahead dish and is often even better the next day as the flavors develop.

Here’s how to store it:

• Let it cool completely after baking

• Cover tightly with foil or transfer to an airtight container

• Refrigerate overnight

• Reheat in the oven (350°F for 10–15 minutes) or in the air fryer for extra crispness

🌞 Morning Tip: Slice it cold and pop individual pieces into a toaster oven or microwave for a quick breakfast.

🧁 Can I make mini versions in muffin tins?

Yes! These mini crustless quiches are great for meal prep, packed lunches, or brunch buffets.

• Grease a 12-cup muffin tin well or use silicone liners

• Reduce the baking time to 18–22 minutes

• Let them cool before removing to prevent breaking

🎉 Bonus: Mini versions freeze beautifully—just wrap in parchment and freeze individually.

🥒 Do I need to peel the zucchini?

Nope! There’s no need to peel zucchini for this quiche.

• The skin is thin, tender, and full of fiber and nutrients

• It also adds a touch of color to your quiche

• Just give it a good scrub before grating

🍃 Pro Tip: Organic zucchini is best if you’re keeping the skin on.

🧠 Final Thoughts on Crustless Cottage Cheese Zucchini Quiche

This crustless cottage cheese zucchini quiche is the definition of simple-meets-satisfying. It’s nourishing, easy to customize, and perfect for busy weeks or special weekends. Whether you’re meal prepping or feeding a crowd, this dish offers flavor, nutrition, and total convenience—without any heavy ingredients or complicated steps.

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