Crustless Feta and Cheddar Quiche

READY IN: 50mins
Recipe by kelly in TO

Sonoma Diet, all waves. Also for those who love cheese. This has nice flavor, but if you wish, you could be little more generous with the herbs. This serves great with a light side salad or a piece of whole grain toast, which are acceptable for waves 2 and 3 if you are following the Sonoma diet.

Top Review by SarasotaCook

This was very good! I didn't use low fat cottage cheese as I am just not a fan, but I am sure it would not have hurt the flavor. I used a sharp cheddar, but any cheddar would of worked. I too was hesitant about the cooked broccoli as one reviewer mentioned, so I just cut mine pretty small, I used mostly the tops and added a bit more than suggested, and with the long cooking time, they were perfectly cooked without pre cooking. I also added 1 leek which was good, it gave just a little extra flavor. I had it on hand and needed to use it up, but if I hadn't had it, I probably would of added a few scallions for a light onion flavor. But that is just my personal tastes. And as the author suggested ... you can go a bit more generous with the herbs which I did. I used fresh dill and mint which worked very good. Mine came out perfect. It was light and made a perfect lunch. Thx for a great recipe. Will definitely be making it again.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Lightly coat a 9 inch pie plate with cooking spray.
  3. In a medium bowl combine eggs, pastry flour, garlic, dillweed, pepper, and kosher salt.
  4. Stir in cottage cheese, broccoli, feta, and cheddar.
  5. Spoon into the pie prepared plate.
  6. Bake for 40-50 minutes or until a knife inserted near the centre comes out clean.
  7. Cool on a wire rack for 5-10 minutes before serving.

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