I fell in love with this quiche on a rainy Saturday when I wanted something light, honest, and totally forgiving.
It’s the kind of dish that sits warm on the counter, soft and reassuring, while you drink coffee and pretend you’ll only have one slice.
This zucchini cottage cheese crustless quiche is that friend: humble-looking, wildly reliable, and quietly brilliant.
At its heart it’s a custardy, savory bake that flips the usual heavy quiche script.
We swap a buttery crust for a protein-rich cottage cheese base and let zucchini and a little sharp cheese carry the flavor.
The result is tender, subtly sweet zucchini, a golden top, and a creamy interior that still holds slices when you cut it. It matters because it’s lighter without being meek.
Why this quiche is special
No crust means less fuss. No soggy bottom. Less refined flour. More protein.
Cottage cheese gives body and silk without excess cream. It browns with a delicate caramel at the edges.
Zucchini brings moisture and a vegetal sweetness that lifts the whole thing. You get all the comfort of quiche with fewer calories and more everyday accessibility.
Ingredients & Substitutions
Below is a clear, scannable table of ingredients, organized by how you’ll use them.
Follow this and shopping becomes trivial. Or glance halfway through prep and know what to grab.
| Ingredient | Amount (US) | Amount (Metric) | Notes / Substitutions |
|---|---|---|---|
| Large eggs | 6 | 6 | Use pasture-raised if available for richer yolks |
| Low-fat cottage cheese | 1 ½ cups | 360 g | Full-fat for creamier; silken tofu for vegan (see variations) |
| Milk (or buttermilk) | ½ cup | 120 ml | Use whole milk for richness; unsweetened plant milk to lighten |
| Grated sharp cheddar | 1 cup | 100 g | Gruyère or fontina works beautifully |
| Zucchini, medium | 2 cups sliced | 300 g | Trim ends; summer squash ok |
| Sweet onion or shallot | ½ cup diced | 80 g | Yellow onion fine; red onion gives slight bite |
| Garlic | 1 clove minced | 1 clove | Optional; ½ tsp garlic powder if you’re rushed |
| Olive oil | 1 tbsp | 15 ml | Butter adds nuttiness; avocado oil for neutral flavor |
| Fresh herbs (dill or parsley) | 2 tbsp chopped | 8 g | Thyme or chives are lovely alternatives |
| Salt | 1 tsp | 5 g | Kosher or sea salt |
| Freshly ground black pepper | ½ tsp | 1 g | White pepper for a gentler heat |
| Nutmeg | pinch | pinch | Optional; warms the custard |
| Baking dish | 9-inch pie dish or 8×8 pan | — | Use a ceramic or glass dish for even browning |
Ingredient selection insights
Use fresh zucchini when possible. It’s sweeter and has firmer flesh. Overly watery zucs (the giant monster ones) will dilute custard; peel and salt them, then squeeze if that’s all you’ve got.
Cottage cheese choice matters. Small curd gives a silkier texture. If you like a completely smooth custard, briefly blitz the cottage cheese in a blender—just a couple pulses. Don’t go crazy; some texture is lovely.
For cheese, sharper varieties cut through the custard. Gruyère adds nuttiness; cheddar gives a clean tang. Use a microplane grater for even melting.
Step-by-Step Instructions
These steps are concise and actionable. Read them all once before you start. Then breathe and begin.
Prep
Preheat oven to 375°F (190°C).
Grease your baking dish lightly with oil or nonstick spray. Dusting with a little grated cheese helps the bottom brown.
Cook the zucchini and aromatics
Heat olive oil over medium in a skillet.
Add diced onion; cook 4–5 minutes until translucent and soft, not browned.
Toss in sliced zucchini and a pinch of salt. Sauté until zucchini is just tender and starting to color, about 6–8 minutes.
Add garlic in the last 30 seconds. Remove from heat and let cool slightly.
Tip: Don’t overcook zucchini. You want it tender but with structure so the quiche isn’t a puddle.
Make the custard
In a large bowl, whisk the eggs lightly.
Add cottage cheese, milk, a pinch of nutmeg, salt, and pepper. Stir until combined. If you prefer a super-smooth texture, pulse the cottage cheese and milk together in a blender before adding eggs.
Fold in half the grated cheese, the cooled zucchini mixture, and most of the herbs.
Assemble and bake
Pour the mixture into your prepared dish and smooth the top.
Scatter the remaining cheese over the surface. This gives a golden, slightly crisp top.
Bake 35–45 minutes until the center is set but still slightly wobbly—it will continue to set as it cools. The edges should be lightly browned.
How to test doneness: Insert a knife into the center. If it comes out with only a few moist crumbs and not raw custard, it’s done. Don’t overbake; that makes the quiche dry.
Rest and serve
Let the quiche rest 10–15 minutes before slicing.
This helps it finish setting and makes for cleaner slices. Cut into wedges and garnish with fresh herbs.
Common mistakes and how to avoid them
Too-watery zucchini. Salt and drain or squeeze before cooking.
Overwhisked eggs. Beat until combined, not frothy—excess air makes the quiche spongy.
Overbaking. Remove when the center has a gentle jiggle; it firms up as it cools.
Using only low-fat dairy. It can work, but expect less luxurious mouthfeel. Balance with a bit more cheese or a teaspoon of olive oil in the custard.
Cooking Techniques & Science
Quiche is essentially an egg custard baked with inclusions. Eggs coagulate between roughly 62–70°C (144–158°F).
That means temp control is your friend: bake gently so proteins set without squeezing out moisture. High heat forces egg proteins to tighten quickly and expel water, creating rubbery texture. Gentle, even heat keeps the custard tender.
Cottage cheese brings protein and curd structure. When mixed with eggs and milk, it creates a stable matrix that’s both creamy and sliceable. Blitzing cottage cheese smooths the curds, giving a silkier mouthfeel, but keeping some curds adds rustic character.
Sautéing zucchini first develops flavor. Maillard browning and caramelization concentrate sweetness. Also it removes excess water so the quiche doesn’t weep during baking. This step matters more than it seems.
Herbs and acid (a squeeze of lemon on serving) brighten the custard. Fat carries flavor—cheese, a knob of butter in sauté, or full-fat cottage all help deliver satisfying taste.
Tools that matter
A good nonstick skillet makes sautéing easy. A sharp knife speeds prep and keeps pieces uniform. A glass or ceramic baking dish promotes even browning; metal pans can brown faster at the edges—watch the bake time. A blender is optional but useful if you want a velvety custard.
Storage, Reheating & Make-Ahead Tips
Store cooled slices in an airtight container in the fridge for up to four days.
Freeze for up to two months; wrap tightly in plastic then foil. Thaw overnight in the fridge.
Reheat in the oven at 325°F (160°C) for 10–15 minutes covered with foil to prevent over-browning.
A toaster oven is great for single slices—keeps edges crisp. Microwave if you must, but use short bursts and cover; texture softens quickly with microwaves.
Make-ahead: Cook the zucchini and aromatics a day ahead and refrigerate. Mix the custard and bake on the day-of for the freshest texture. Or fully assemble and bake, then refrigerate; simply rewarm before serving.
Variations & Substitutions
Vegan-ish cottage cheese swap
Use silken tofu blended with a tablespoon of nutritional yeast, a splash of lemon, and 1 tbsp olive oil to mimic tang and body. Add kala namak (black salt) for an eggy sulfur note. Expect different browning and a looser custard; bake a bit longer.
Gluten-free? Always
This recipe is naturally gluten-free with no crust. If you want texture, top with toasted gluten-free breadcrumbs or almond meal mixed with butter.
More protein
Add cooked, crumbled turkey or bacon pieces. Precook and drain to avoid extra grease. Or swirl in a cup of cooked quinoa for a grainy, nutty lift.
Spicy version
Fold in ¼–½ tsp cayenne or a diced jalapeño when sautéing the zucchini. Smoke paprika adds a warm, savory heat without sharpness.
Mediterranean twist
Use feta instead of cheddar, add sun-dried tomatoes and oregano. Reduce salt used elsewhere since feta is salty.
Each variation changes moisture and salt balance. Adjust eggs (+1 for extra binding if you add a lot of mix-ins) and baking time slightly if the filling is denser.
Serving & Pairing Suggestions
Presentation is everything here. Serve warm on a rustic wooden board.
Garnish with a scattering of fresh herbs and a drizzle of good olive oil. A lemon wedge on the side sings.
For a light lunch, pair with a crisp green salad dressed in lemon vinaigrette.
For brunch, offer roasted fingerling potatoes or a grain salad. The quiche’s creamy texture loves contrasts—tangy pickled vegetables are an underappreciated match.
Drink pairings: a bright Sauvignon Blanc or a dry Riesling cuts through the richness. For non-alcoholic options, iced herbal tea with lemon or a sparkling water with cucumber keeps things fresh.
For plating, slice with a hot, dry knife (dip in hot water and wipe between cuts) to keep edges neat. Serve on warm plates so the custard stays pleasingly soft.
Best Time to Serve
This quiche is a weekday hero. It shines as a make-ahead breakfast or a casual dinner when you don’t want to fuss.
It’s great for brunches and potlucks because it slices cleanly and travels well. Summer and early fall are perfect seasons—the zucchini is in its prime. But honestly, it’s welcome any time you want something cozy, simple, and good.
Conclusion
Zucchini cottage cheese crustless quiche is deceptively simple and deeply satisfying.
It gives you custardy comfort without the heaviness of a crust. It’s forgiving, tweakable, and quick to make.
Treat it gently in the oven, don’t skip the sauté, and choose your cottage cheese with a little thought. Those small moves make a big difference.
Cook it when you need a low-fuss winner that still feels special. Share it with friends. Keep a slice for yourself. You’ll find it becomes one of those reliable recipes you come back to again and again.
FAQs
Q: Can I make this dairy-free?
A: Yes. Use blended silken tofu or a high-protein plant yogurt and add nutritional yeast for umami. Expect a different texture and slightly paler color. Bake a little longer and consider a sprinkle of nutritional yeast on top for browning.
Q: My quiche weeps water after baking; what happened?
A: Likely excess moisture from zucchini or overbaked eggs forcing out liquid. Salt and drain the zucchini or sauté longer to evaporate water. Bake until just set and let it rest—this reduces weeping.
Q: Can I add raw vegetables directly without cooking first?
A: You can, but risk extra water and a less developed flavor. Quick sautéing concentrates the zucchini’s sweetness and removes excess moisture, which improves texture and taste.
Q: How can I get a browner top without overcooking the center?
A: About 5 minutes before the end of baking, turn the oven up to 425°F (220°C) or briefly place under a broiler on low, watching closely. Alternatively, use a torch for targeted browning.
Q: Is it safe to use large eggs only?
A: Yes. Eggs provide structure. If you change egg size or add many mix-ins, you might need one extra egg to ensure proper set.
If you try it, tell me what you did differently. I’m always curious which small tweak made it yours.
