Ingredients

  • 8 large eggs (preferably free-range)

  • 2 cups low-fat cottage cheese (small curd works best)

  • 1/2 cup shredded parmesan or mozzarella

  • 1/4 cup almond flour (optional, for a sturdier structure)

The Fillings

  • 1 cup broccoli florets, chopped small

  • 1 cup mushrooms, sliced and sautéed

  • 1 red bell pepper, diced

  • 2 cups fresh baby spinach, roughly chopped

  • 2 green onions, sliced

Seasoning

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt and black pepper to taste

  • Fresh thyme for garnish

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 190°C (375°F). Lightly grease a 9×9 inch baking dish with olive oil or avocado oil spray.

  2. Sauté for Flavor: While you can use raw veggies, sautéing the mushrooms and peppers for 3–5 minutes first removes excess moisture, preventing the bake from becoming watery. Toss the spinach in at the last second just to wilt it.

  3. Blend the Base: In a large bowl, whisk the eggs thoroughly. Stir in the cottage cheese, shredded cheese, and seasonings. For an ultra-smooth, “hidden” cheese texture, you can pulse the eggs and cottage cheese in a blender before adding the other ingredients.

  4. Combine: Fold the sautéed vegetables and raw broccoli into the egg mixture. Ensure the veggies are evenly distributed so every bite is packed with nutrients.

  5. Bake: Pour the mixture into your prepared dish. Bake for 35–45 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle) and the top is a beautiful golden brown.

  6. Rest and Serve: Let the bake sit for at least 10 minutes before slicing. This allows the proteins to firm up, giving you those clean, square slices shown in the image.

Why This Works

Unlike traditional quiches, this bake relies on the moisture of the cottage cheese to stay juicy. It’s naturally low-carb, gluten-free, and stays fresh in the fridge for up to 4 days, making it the ultimate “grab-and-go” fuel for a busy week. Enjoy!