Crustless Feta and Cheddar Quiche: A Cheesy, Herby Delight

I remember my grandmother, Nana Rose, always had a quiche ready for unexpected guests. It was her go-to, and while she made many versions, I always gravitated towards the one bursting with salty feta and sharp cheddar. The aroma alone—warm cheese mingled with fresh herbs—was enough to make my mouth water. This crustless version, a nod to Nana Rose’s ingenuity and my own slightly healthier inclinations, brings back those comforting memories with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Servings: 8
• Yield: 1 quiche
• Dietary Type: Gluten-Free (if using gluten-free flour), Vegetarian

Ingredients

• Olive oil flavored cooking spray
• 4 large beaten eggs
• 1/3 cup whole wheat pastry flour
• 4 garlic cloves, minced (or 2 teaspoons garlic granules)
• 1 tablespoon thyme (or 1 tablespoon mint)
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon kosher salt
• 1 1/2 cups low fat cottage cheese
• 10 ounces cooked broccoli, drained
• 1 cup crumbled feta cheese
• 1 cup shredded reduced-fat cheddar cheese

Equipment Needed

• 9-inch pie plate
• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Wire rack

Instructions

1. Preheat your oven to 350°F (175°C). This moderate temperature ensures the quiche cooks evenly without burning.
2. Lightly coat a 9-inch pie plate with olive oil flavored cooking spray. Be thorough to prevent sticking. I like to use a silicone pastry brush to get into all the nooks and crannies.
3. In a medium bowl, combine the 4 beaten eggs, 1/3 cup whole wheat pastry flour, 4 minced garlic cloves (or 2 teaspoons garlic granules), 1 tablespoon thyme (or 1 tablespoon mint), 1/4 teaspoon fresh ground black pepper, and 1/8 teaspoon kosher salt. Whisk vigorously until the mixture is smooth and free of lumps. Ensure the flour is fully incorporated to avoid a gritty texture.
4. Stir in the 1 1/2 cups low fat cottage cheese, 10 ounces cooked broccoli (drained), 1 cup crumbled feta cheese, and 1 cup shredded reduced-fat cheddar cheese. Mix gently but thoroughly to distribute the ingredients evenly throughout the egg mixture. Don’t overmix, as this can make the quiche tough.
5. Spoon the mixture into the prepared pie plate. Spread it evenly to ensure a consistent thickness.
6. Bake for 40-50 minutes, or until a knife inserted near the center comes out clean. The top should be golden brown, and the quiche should be set but still slightly jiggly. Keep a close eye on it during the last 10 minutes of baking to prevent over-browning.
7. Cool on a wire rack for 5-10 minutes before serving. This allows the quiche to set further and makes it easier to slice.

Expert Tips & Tricks

• Drain the Broccoli Thoroughly: Excess moisture from the broccoli can make the quiche soggy. Squeeze out any excess water after cooking.
• Don’t Overbake: Overbaking will result in a dry, rubbery quiche. Check for doneness using a knife inserted near the center.
• Customize the Herbs: If you’re not a fan of thyme or mint, try other herbs like chives, oregano, or parsley. Fresh herbs will provide the best flavor, but dried herbs can be used in a pinch (use about 1 teaspoon of dried herbs in place of 1 tablespoon of fresh).
• Cheese Alternatives: Feel free to experiment with different cheeses. Gruyere, Swiss, or Monterey Jack would all be delicious additions or substitutions.
• Make-Ahead Option: The quiche can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. This is a great option for busy weeknights or brunch gatherings.

Serving & Storage Suggestions

Serve the quiche warm or at room temperature. It pairs beautifully with a light side salad of mixed greens and a simple vinaigrette. A slice of whole-grain toast also complements the flavors and textures.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave in short bursts until heated through. You can also freeze individual slices of the quiche for longer storage. Wrap tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	156.2 kcal	N/A
Calories from Fat	67 kcal	N/A
Total Fat	7.5 g	11%
Saturated Fat	4.1 g	20%
Cholesterol	125.8 mg	41%
Sodium	458.8 mg	19%
Total Carbohydrate	9.2 g	3%
Dietary Fiber	1.8 g	7%
Sugars	1.6 g	N/A
Protein	13.3 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Medley: Substitute the broccoli with other vegetables like chopped spinach, mushrooms, bell peppers, or zucchini.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a spicy kick.
• Meat Lovers: Incorporate cooked and crumbled bacon, sausage, or ham for a heartier quiche.
• Dairy-Free Option: Substitute the cottage cheese, feta, and cheddar with dairy-free alternatives.
• Gluten-Free: Ensure your pastry flour is a certified gluten-free blend.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just make sure to thaw it completely and drain it well before adding it to the quiche.

Q: How do I prevent the quiche from sticking to the pie plate?
A: Make sure to grease the pie plate thoroughly with olive oil flavored cooking spray. You can also line the bottom with parchment paper for extra insurance.

Q: Can I add more cheese?
A: Absolutely! Feel free to add more cheese to your liking. Just be mindful that adding too much cheese can make the quiche greasy.

Q: What if the top of the quiche is browning too quickly?
A: If the top of the quiche is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.

Q: Is it necessary to use low-fat cottage cheese and reduced-fat cheddar?
A: No, you can use regular cottage cheese and cheddar cheese if you prefer. Just keep in mind that this will increase the fat content of the quiche.

Final Thoughts

This crustless feta and cheddar quiche is a testament to simple ingredients and delicious flavors. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s a great way to use up leftover vegetables. I encourage you to try this recipe and make it your own by experimenting with different herbs, cheeses, and vegetables. Don’t hesitate to share your creations and feedback – happy baking!