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This delicious crustless quiche can be eaten hot or cold, and will keep in the fridge for up to 5 days.


  • 2 eggs
  • ½ pot of cottage cheese
  • Your choice of mixed vegetables for filling
  • Salt and pepper
  • Mixed herbs
  • Olive oil


  • Small baking dish (a small casserole dish will do)
  • Large jug or bowl


  1. Lightly oil the casserole dish using an olive oil spray or similar.
  2. Place you chosen filling in the bottom of the oiled dish. Peppers, courgettes, spinach, tomatoes and mushrooms all work well, but you can also try smoked salmon, or tuna and sweetcorn. These do not need to be precooked, but you can always soften the chopped vegetables in a pan beforehand.
  3. Mix together the eggs, cottage cheese, herbs and seasoning in a large bowl or jug.
  4. Pour the egg and cheese mixture over the filling. Top with more chopped vegetables if required.
  5. Bake at 180ºC for around 25–30 minutes or until golden brown and cooked throughout.
  6. Leave to cool before removing from the dish.


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