You know, sometimes you just need a meal that’s good for you, tastes amazing, and doesn’t make you spend all afternoon in the kitchen. That’s exactly where my Cottage Cheese Zucchini Quiche comes in! It’s become my go-to when I need something satisfying for breakfast, lunch, or even a light dinner. Honestly, the first time I whipped this up, it was pure happy accident and it quickly became a family favorite. It’s just so darn easy and surprisingly light, packed with flavor you wouldn’t expect!
Why You’ll Love This Cottage Cheese Zucchini Quiche
Seriously, this quiche is a winner for so many reasons!
- It’s ridiculously easy to make – basically, just mix and bake!
- It’s a healthier spin on traditional quiche, thanks to the cottage cheese and fresh zucchini.
- The flavor is so fresh and light, it’s perfect for any meal of the day, honestly.
- You can totally swap things around if you like, making it super versatile.
Ingredients for Your Cottage Cheese Zucchini Quiche
Alright, let’s talk about what you’ll need to make this amazing Cottage Cheese Zucchini Quiche. It’s pretty straightforward, and I always like to have everything ready to go before I start mixing.
For the Crust:
- 1 refrigerated pie crust – the pre-made kind makes this a breeze!
For the Filling:
- 2 cups low-fat cottage cheese – this is the secret to its light texture!
- 3 large eggs
- 1 cup shredded zucchini, make sure it’s peeled and squeezed *really* dry. Trust me on this one!
- 1/2 cup chopped onion – adds a nice little zing.
- 1/4 cup grated Parmesan cheese – for that cheesy goodness.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Essential Equipment for Making Cottage Cheese Zucchini Quiche
You really don’t need much to pull off this delicious Cottage Cheese Zucchini Quiche! Just grab:
- One 9-inch pie plate – your trusty vessel for this masterpiece.
- A good-sized large bowl for mixing all those yummy filling ingredients.
- A whisk – essential for getting that creamy, smooth filling.
Step-by-Step Guide to Preparing Cottage Cheese Zucchini Quiche
Okay, let’s get this Cottage Cheese Zucchini Quiche whipped up! It’s seriously so easy, you’ll wonder why you haven’t made it a million times already.
First things first, get that oven humming. You want to preheat it to 375°F (190°C). While it’s heating up, take your ready-made pie crust and gently press it into your 9-inch pie plate. Don’t stretch it too much, just get it to fit nicely. This is your foundation, so treat it right!
Now for the star of the show – the filling! Grab your big mixing bowl. Toss in the low-fat cottage cheese, those three large eggs, and here’s a key step: add your shredded zucchini *after* you’ve squeezed all the extra water out. I can’t stress this enough! Wet zucchini means a watery quiche, and nobody wants that. Then, add your chopped onion, that lovely grated Parmesan cheese, salt, and pepper. Grab your whisk and give it all a really good mix until it’s nice and smooth. You want it all combined perfectly, no surprise lumps!
Once it’s all blended, carefully pour this glorious filling right into your prepared pie crust. Spread it out evenly so it bakes up beautiful and flat.
Pop that beauty into the preheated oven. You’ll want to bake it for about 35 to 40 minutes. The best way to tell it’s done is when the center looks set – no more jiggly business – and the top has a lovely, light golden color. You can even give it a gentle shake; it should feel firm.
Once it’s out of the oven, let it rest for just a few minutes before you slice into it. This little cooling period is important so it doesn’t fall apart on you. Slice it up, serve it warm, and enjoy the amazing flavor and texture of your homemade Cottage Cheese Zucchini Quiche! If you want to try a similar vibe, my Cottage Cheese Spinach Quiche is also fantastic!
Tips for the Perfect Cottage Cheese Zucchini Quiche
Whipping up this Cottage Cheese Zucchini Quiche is pretty foolproof, but here are a few little tricks I’ve learned that make it even better. First off, that zucchini? Seriously, squeeze *all* the water out! I find wrapping the shredded zucchini in a clean kitchen towel or paper towels and giving it a good twist works wonders. This is the biggest key to avoiding a soggy bottom and getting that perfect, set filling. Also, don’t over-mix the filling once you add the eggs; just combine everything gently. And for baking, really watch for that golden-brown top and a center that’s set – it’s much better to go a minute or two longer than to have a quiche that’s still a bit wet inside.
Ingredient Notes and Substitutions for Your Quiche
Let’s chat a bit more about some of these ingredients for our Cottage Cheese Zucchini Quiche, in case you’re wondering about them or need to make a little swap!
The low-fat cottage cheese is what gives this quiche its wonderfully light and creamy texture without being too heavy. If you want to go for a real decadent feel, you can absolutely use full-fat cottage cheese, but trust me, the low-fat works like a charm!
About that shredded zucchini – squeezing out the water is *so* important, remember? If you don’t have a grater, you could finely chop it, but shredding really helps it distribute nicely. For the onion, any kind will do here; I often just grab whatever looks good in the produce drawer. And while Parmesan cheese adds a lovely savory note, feel free to use a sharp cheddar or even a bit of Gruyère if that’s what you have on hand!
Serving and Storage for Cottage Cheese Zucchini Quiche
This Cottage Cheese Zucchini Quiche is fantastic served warm, straight from the oven after it’s had a few minutes to set. It’s delicious on its own, or you can serve it with a little side salad for a complete meal. Leftovers? No problem! Just wrap any remaining quiche tightly in plastic wrap or pop it into an airtight container and keep it in the fridge for up to 3 days. To reheat, just pop a slice in the microwave for about 30-60 seconds, or until warm.
Frequently Asked Questions about Cottage Cheese Zucchini Quiche
Can I make this Cottage Cheese Zucchini Quiche ahead of time?
Oh yes, absolutely! You can totally make this quiche a day ahead. Just let it cool completely, wrap it well, and store it in the fridge. Reheat gently in the oven or microwave when you’re ready to enjoy it. It’s perfect for meal prep!
What’s the best way to squeeze the zucchini dry?
This is super important for a great quiche! I usually grate the zucchini, then pile it onto a clean kitchen towel or a few layers of paper towels. Then, I twist it up tight and squeeze out as much liquid as I possibly can. It really makes a difference in the final texture!
Can I add other vegetables to this Cottage Cheese Zucchini Quiche?
You bet! This recipe is so forgiving. Feel free to add some cooked spinach, chopped bell peppers, or even some mushrooms. Just make sure they’re cooked and any excess moisture is gone, especially for things like spinach. It’s a great way to use up whatever’s in your fridge! If you love zucchini, you might also enjoy my Zucchini Cheddar Quick Bread or my Fresh Corn and Zucchini Chowder.
What kind of cottage cheese should I use?
I usually go for low-fat because it keeps the quiche lighter, but honestly, full-fat cottage cheese will work just fine too and can make it a little richer. Just make sure it’s not the “whipped” kind, as that can change the texture. Regular, plain cottage cheese is best here.
Nutritional Estimate for Cottage Cheese Zucchini Quiche
This is just a ballpark figure, you know, because everyone’s ingredients can be a little different! But generally, a serving of this yummy Cottage Cheese Zucchini Quiche comes in around 200 calories, with about 15 grams of protein and 10 grams each of carbohydrates and fat. It’s a pretty good balance for a satisfying meal!
Cottage Cheese Zucchini Quiche
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate.
- In a large bowl, combine the cottage cheese, eggs, shredded zucchini, chopped onion, Parmesan cheese, salt, and pepper. Mix well.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
- Let the quiche cool for a few minutes before slicing and serving.