High Protein Crustless Quiche
This crustless quiche is fantastic for anyone that is gluten-free or low-carb. Very simple to make and meal-plan friendly too. If you are a fan of sun-dried tomatoes and feta cheese, you have got to try this. It's oh so delicious!
Ingredients
- 4 tsp. olive oil
- 1 red onion diced
- 1 zucchini finely chopped
- salt & pepper
- 1 tsp. garlic granules
- 1 tsp. Herbs de Provence
- 6 eggs
- 4 tbsp. cottage cheese
- 2 tbsp. fresh parsley chopped
- ½ cup 30g sun-dried tomatoes chopped
- 1 cup 115g feta cheese crumbled
- 2 tbsp. Parmesan cheese grated
- ½ red onion sliced to garnish
Instructions
- Preheat the oven to 350°F (180°C) and grease a pie dish with 1 teaspoon of olive oil.
- Heat the remaining 3 teaspoons of olive oil in a pan over a medium-high heat and sauté the red onion and zucchini for 3-4 minutes.4 tsp. olive oil, 1 zucchini, 1 red onion
- Season with salt and pepper and add in the garlic granules and herbs.salt & pepper, 1 tsp. garlic granules, 1 tsp. Herbs de Provence
- Stir through and continue to cook for a further 3-4 minutes until soft, then set aside to cool slightly.
- Break the eggs into a large bowl and add the cottage cheese, whisk until combined.6 eggs, 4 tbsp. cottage cheese
- Next stir through the parsley, sun-dried tomatoes and cooked vegetables.2 tbsp. fresh parsley, ½ cup 30g sun-dried tomatoes
- Transfer the mixture to the earlier prepared dish.
- Sprinkle over the crumbled feta cheese and Parmesan and garnish with sliced red onion.1 cup 115g feta cheese, 2 tbsp. Parmesan cheese, ½ red onion
- Place the dish in the hot oven and bake for 40 minutes or until set.
- Once baked, set aside to cool for 5 minutes before slicing and serving.
Video
Notes
Estimated nutrition:
- 284 kcal
- 20g fat
- 9g carbs
- 19g protein
- 2g fibre