This Broccoli Cheddar Quiche makes a nice meal because the traditional heavy cream has been swapped out in favor of some protein-rich cottage cheese. Two servings make a filling and nutritious breakfast. One serving, with a salad, makes a great lunch.

My daughter Rachel told me she likes this version so much, she could easily see it satisfying a craving for mac n cheese!

If you’d like a more traditional style quiche, use 1 1/2 cups heavy cream in place of the cottage cheese.

Yield: 8 servings

Serving size: 1 slice


12 ounces of frozen organic broccoli florets, thawed and drained
4 ounces cheddar cheese, shredded
4 large eggs
1 1/2 cups full fat cottage cheese
1/4 tsp salt
1/8 tsp mustard powder
black pepper to taste
paprika to taste


  1. Preheat the oven to 375 F.
  2. Grease a 10″ quiche dish.
  3. Spread the broccoli evenly on the bottom of the quiche dish.
  4. Layer all of the cheese evenly over the broccoli.
  5. In a large bowl, gently mix the eggs, salt, pepper, mustard powder, and paprika.
  6. Carefully fold in the cottage cheese.
  7. Pour the egg mixture evenly over the rest of the quiche.
  8. Evenly sprinkle some more paprika over the top.
  9. Place the quiche on the center rack of the preheated oven, and cook for about 35-40 minutes, or until the top is golden brown and the filling is set.
  10. Let cool for a few minutes before serving. Leftovers can be stored covered in the refrigerator, after it has fully cooled.
Only 3 Net Carbs Per Serving
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