Cottage Cheese Zucchini Quiche is a light, simple dish that fills the kitchen with a warm, homey smell and makes a great meal any time. This quiche mixes grated zucchini and creamy cottage cheese with eggs and a little shredded cheese for a tender, savory bake. If you like easy cottage cheese bakes, try the crustless spinach and cottage cheese quiche for another fresh option.
why make this recipe
- Quick & Easy: ready in about 40 minutes from start to finish.
- Few, common ingredients you likely already have.
- Light but satisfying: cottage cheese keeps it moist without heavy cream.
- Great for any meal: breakfast, lunch, or a simple dinner.
- Crowd-friendly: mild flavors please picky eaters and guests.
This version stands out because it skips a crust and relies on cottage cheese for creaminess. The balance of zucchini and cheese keeps it fresh and comforting—perfect if you want a simple dish that still looks and tastes like care went into it.
how to make Cottage Cheese Zucchini Quiche
- Ingredients :
- 2 medium zucchinis, grated
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup shredded cheese (like mozzarella or cheddar)
- 1/4 cup diced onion
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1/2 teaspoon dried oregano or Italian seasoning
- Cooking spray or oil for greasing the dish
- Directions :
- Preheat your oven to 350°F (175°C). Grease a pie dish or baking pan with cooking spray or oil.
- In a large bowl, combine the grated zucchini, cottage cheese, eggs, shredded cheese, diced onion, minced garlic, salt, pepper, and oregano. Mix until well combined.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.
***
Ingredients Needed
- For the vegetables:
- 2 medium zucchinis, grated and lightly pressed to remove excess water
- 1/4 cup finely diced onion
- For the custard:
- 1 cup cottage cheese (use small-curd for a smoother texture)
- 4 large eggs, beaten
- For flavor and topping:
- 1/2 cup shredded cheese (mozzarella or cheddar work well)
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- For the pan:
- Cooking spray or a little oil to grease the baking dish
Note: Letting the grated zucchini sit a few minutes and squeezing out moisture helps the quiche set firmer.
How to Make Cottage Cheese Zucchini Quiche
- Preheat and prep: Set your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or similar baking pan so the quiche releases easily.
- Why: A greased dish prevents sticking and helps the edges brown evenly.
- Dry the zucchini: Put the grated zucchini in a clean towel or fine sieve and press gently to remove extra liquid. You want it damp, not dripping.
- Why: Removing excess moisture keeps the quiche from becoming soggy.
- Mix the filling: In a large bowl, whisk the eggs, then stir in cottage cheese until mostly smooth. Add the shredded cheese, diced onion, minced garlic, oregano, salt, and pepper. Fold in the grated zucchini until the mixture is even.
- Tip: Beat the eggs well so the quiche sets with a consistent texture.
- Pour and level: Transfer the mixture into the prepared dish and smooth the top with a spatula so it bakes evenly.
- Visual cue: The surface should be even and fill the dish to about three-quarters full.
- Bake: Place the dish in the center of the preheated oven. Bake 30–35 minutes, or until the center is set and the top gets a light golden color. A knife or toothpick inserted in the center should come out mostly clean.
- Why: Proper baking time ensures the eggs are fully cooked but still tender.
- Rest, slice, and serve: Let the quiche cool 5–10 minutes before cutting. This helps the pieces hold together. Serve warm or at room temperature.
how to serve Cottage Cheese Zucchini Quiche
- Slice into wedges and serve on a plate with a simple green salad or fresh tomatoes.
- Add a dollop of plain yogurt or a light vinaigrette for extra brightness.
- For brunch, pair with toast and fruit. For a heartier meal, serve with roasted potatoes or steamed vegetables.
- If you like sweet/savory pairings, try it with the apple cinnamon cottage cheese bake for a balanced spread.
how to store Cottage Cheese Zucchini Quiche
- Refrigerator: Cool completely, cover tightly, and store in the fridge for up to 3 days.
- Freezer: Cut into slices, wrap each piece in plastic wrap and foil, and freeze up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm slices in a 350°F (175°C) oven for 8–12 minutes or microwave for 45–90 seconds until heated through. Cover lightly to keep moisture.
tips to make Cottage Cheese Zucchini Quiche
- Squeeze the zucchini well: less water means a firmer quiche.
- Use small-curd cottage cheese for a smoother texture, or blend cottage cheese briefly if you want it creamier.
- Let the quiche rest before slicing—this helps clean slices.
- Taste and adjust salt after mixing; cheeses and cottage cheese vary in saltiness.
- Add fresh herbs (parsley, dill, or chives) at the end for a bright note.
variation (if any)
- Add cooked bacon or ham for a meaty version.
- Stir in chopped spinach or finely diced bell peppers for more vegetables.
- Replace half the shredded cheese with feta for a tangy twist.
- Make it spicy with a pinch of red pepper flakes or sliced jalapeños.
Helpful Notes
- Pan size: A 9-inch pie dish works well. If you use a smaller pan, bake longer; a larger pan will make a thinner quiche that cooks faster.
- Egg texture: For a silkier custard, mix the cottage cheese and eggs in a blender briefly.
- Cheese choice: Mild mozzarella gives stretch; cheddar gives more flavor. Mix as you like.
Frequently Asked Questions (FAQ)
Can I use frozen zucchini?
Yes. Thaw it fully and press out as much water as possible before mixing. Frozen zucchini holds more moisture, so the squeezing step is extra important.
Is this recipe gluten-free?
Yes. This quiche has no flour or crust if you follow the crustless version, so it is naturally gluten-free. Always check labels on spices and cheeses if you need strict gluten-free.
Can I make this ahead of time?
You can mix the filling and store it in the fridge for up to 24 hours before baking. Baked quiche keeps well and is fine to reheat for quick meals.
Can I use ricotta instead of cottage cheese?
Yes. Ricotta gives a different, creamier texture. If you use ricotta, reduce any extra liquid and taste for salt before baking.
How do I know when it is done?
The edges should be set and lightly golden. The center will no longer be runny—use a toothpick or knife to check. A little wobble is okay, but it should not be liquid.
Conclusion
This Cottage Cheese Zucchini Quiche is a simple, cozy dish that saves time and uses everyday ingredients to make a tasty meal for the family. It’s easy to change up, stores well, and fits many occasions—from quick weeknight dinners to casual brunches. If you enjoyed this recipe, please leave a comment and a star rating to let others know. Share it on social media to help friends find a simple, healthy bake. For another crustless, cottage-cheese-based zucchini idea, see Crustless Cottage Cheese Zucchini Quiche – iFoodReal.com
Print
Cottage Cheese Zucchini Quiche
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and simple quiche filled with grated zucchini and creamy cottage cheese, perfect for any meal.
Ingredients
- 2 medium zucchinis, grated
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup shredded cheese (mozzarella or cheddar)
- 1/4 cup diced onion
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1/2 teaspoon dried oregano or Italian seasoning
- Cooking spray or oil for greasing the dish
Instructions
- Preheat your oven to 350°F (175°C) and grease a pie dish with cooking spray or oil.
- In a large bowl, combine zucchini, cottage cheese, eggs, shredded cheese, onion, garlic, salt, pepper, and oregano. Mix well.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until set and lightly golden.
- Let cool for a few minutes before slicing and serve warm or at room temperature.
Notes
Letting the grated zucchini sit a few minutes and squeezing out moisture helps the quiche set firmer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg