Crustless Vegetable Quiche Recipe


10 egg whites
2 whole eggs
1/2 cup skim milk
1 teaspoon kosher salt, divided
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon hot sauce (optional)
16 ounces fat free cottage cheese
1 cup shredded monterey jack cheese, divided
1 cup shredded reduced fat sharp cheddar cheese, divided
1/3 cup all purpose flour
1 teaspoon baking powder
1/2 of a yellow onion, diced
1 large zucchini, halved lengthwise and sliced
8 ounces mushrooms, sliced
1 1/2 cups asparagus, trimmed and cut into 2 inch pieces
1 tomato, deseeded and thinly sliced

  1. Preheat oven to 400 degrees and spray a 3-quart casserole dish with cooking spray.
  2. In a large bowl whisk together the egg whites and eggs until fluffy.
  3. Add in the cottage cheese, 3/4 cup shredded cheddar, 3/4 cup shredded monterey jack, milk, flour, baking powder, 1/2 teaspoon of salt, parsley, thyme, black pepper, and hot sauce.
  4. In a large skillet over medium high heat saute the onion, zucchini, asparagus, mushrooms, and remaining 1/2 teaspoon of salt for about 5 minutes or until tender.
  5. Add the cooked vegetables to the egg mixture and fold everything together.
  6. Pour the quiche into the prepared casserole dish and top it with the remaining shredded cheese and sliced tomato.
  7. Place it on the middle rack of the oven.
  8. Bake the quiche for 15 minutes at 400 degrees, then without removing the quiche from the oven, lower the temperature to 350 degrees.
  9. Bake for another 45-55 minutes or until it is lightly browned and set.

Original recipe and more pictures visit: Crustless Vegetable Quiche @

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