Asparagus Cottage Cheese Crustless Quiche

When Simple Meets Spectacular: Your New Kitchen BFF

Hey there, flavor adventurer! Ever have one of those days where you crave something cozy yet fresh, indulgent yet light, and delicious without the dish mountain? Oh honey, I’ve been riding that wave since my espresso kicked in this morning. That’s why I’m practically dancing to share this Asparagus Cottage Cheese Crustless Quiche with you. Imagine tender spring asparagus snuggled into a cloud of creamy cottage cheese and melty Swiss, all held together with fluffy eggs – no crust required! It’s my golden ticket for busy weeknights, lazy Sunday brunches, or meal prep magic. Clocking in at just 10 minutes of hands-on time? Absolutely yes. We’re talking low-carb comfort with 16g of protein per slice that tastes like a hug from your grandma (if your grandma was a French pastry chef who loved veggies). Forget fussy quiche lore – this is BiteTide realness: flavorful, flexible, and fiercely unfussy. Ready to make your taste buds do the happy shimmy? Let’s roll!

Spears & Memories: Why Asparagus Owns My Heart

This quiche isn’t just food – it’s a time machine to my coastal childhood. Every spring, Dad and I would hunt wild asparagus near the tide pools like culinary treasure hunters. One misty morning, 8-year-old me triumphantly hauled a bundle taller than my rain boots back to our tiny kitchen. Grandma chuckled, wiped my muddy cheeks, and declared: “Today, we make magic.” We whipped eggs from our chickens, tossed in tangy farmer’s cheese (cottage cheese’s rustic cousin), and tumbled in those emerald spears. I’ll never forget how the steam fogged up the windows as it baked, smelling like salty air and hope. When that first creamy bite hit my tongue? Pure joy. Now, I swap farmer’s cheese for cottage cheese (creamier! protein-packed!), but that same giddy excitement bubbles up every time I pull this quiche from the oven. It’s proof that the best recipes aren’t just made in kitchens – they’re woven into our stories.

Asparagus Cottage Cheese Crustless Quiche

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• Author: islamerrick
• Total Time: 45 minutes

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Description

This crustless quiche is a simple, healthy dish filled with tender asparagus, creamy cottage cheese, and melty Swiss. It’s low-carb, high-protein, and perfect for brunch, meal prep, or a light dinner.

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Ingredients

Scale 1x2x3x

1 cup cottage cheese

1 cup asparagus, trimmed and cut into 1-inch pieces

4 large eggs

½ cup shredded Swiss cheese

½ cup milk

¼ cup grated Parmesan cheese

½ tsp onion powder

Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

In a large bowl, whisk eggs, milk, onion powder, salt, and pepper.

Stir in cottage cheese, Swiss, Parmesan, and asparagus.

Pour mixture into prep.ared dish and smooth the top.

Bake 30–35 mins until set and golden. Let cool slightly before slicing.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Dinner

Nutrition

• Calories: ~180 per serving
• Fat: 10g
• Carbohydrates: 5g
• Protein: 16g

Your Flavor Toolkit: Simple Stars, Smart Swaps

Gather these heroes (no white aprons required!):

• Cottage cheese (1 cup): Our secret weapon! It adds insane creaminess + 12g protein/½ cup. Chef’s hack: Full-fat for luxury, low-fat for lightness. Hate curds? Blend it smooth! Sub with ricotta or plain Greek yogurt.
• Asparagus (1 cup, trimmed & chopped): Look for firm, bright green spears. Pro tip: Snap off woody ends – they’ll break naturally where tender!
• Eggs (4 large): The golden glue. Room temp blends better – just soak in warm water 5 mins!
• Swiss cheese (½ cup shredded): Nutty, melty perfection. Gruyère or mozzarella work too.
• Milk (½ cup): Whole milk = richest texture. Almond milk keeps it lighter.
• Parmesan (¼ cup grated): Our flavor bomb! Buy a wedge + microplane it fresh.
• Onion powder (½ tsp): Lazy chef’s aromatics. No tears, all flavor.
• Salt & pepper: Season like you mean it! I use flaky sea salt for texture.

Let’s Build Your Flavor Masterpiece: Easy Does It!

1. Preheat & Prep: Fire up that oven to 375°F (190°C)! Lightly grease a 9-inch pie dish with butter or oil. Why? This ensures your quiche slides out Instagram-pretty. No dish? A square baking pan works too!
2. Egg Symphony: In a large bowl, vigorously whisk eggs, milk, onion powder, salt, and pepper until frothy – about 1 minute. Chef’s secret: Whipping air into the eggs = fluffier quiche! Taste for seasoning now.
3. Creamy Embrace: Gently fold in cottage cheese, Swiss, Parmesan, and asparagus. Key move: Don’t overmix! We want pockets of cheesy goodness, not homogeneity.
4. The Pour: Transfer mixture to your prepped dish. Smooth the top with a spatula. Bonus tip: Sprinkle extra Parmesan on top for a crispy, golden crust!
5. Bake to Bliss: Slide into the oven for 30-35 minutes. It’s done when edges are golden and the center jiggles just slightly (like Jell-O, not liquid). Watchdog trick: If it browns too fast, tent loosely with foil.
6. The Patience Test: Let it cool 10-15 minutes before slicing. Trust me: This lets proteins set for clean cuts. Resist temptation!

Plate It Pretty: Where Joy Meets the Table

Slide a sunlit wedge onto a colorful plate – that vibrant green asparagus deserves a spotlight! For brunch: Pair with zesty arugula salad dressed in lemon vinaigrette and crusty sourdough. Dinner vibe? Add roasted baby potatoes and a dollop of garlicky herbed yogurt. Meal prep MVP? Cool completely, slice into quarters, and stash in airtight containers. Reheat gently in the microwave (covered!) or toaster oven. Garnish with fresh chives, cracked pepper, or edible flowers for that “I definitely planned this” look.

Shake It Up: Your Quiche, Your Rules!

This recipe is your flavor playground:

1. Mediterranean Twist: Swap asparagus for sun-dried tomatoes + spinach. Add feta instead of Swiss!
2. Meat Lover’s Dream: Fold in ½ cup cooked bacon or diced ham with the asparagus.
3. Keto-Friendly: Use heavy cream instead of milk. Top with avocado slices.
4. Dairy-Free: Coconut milk + nutritional yeast instead of milk/Parmesan. Use tofu scramble base!
5. Spring Fling: Add peas, fresh dill, and lemon zest with the asparagus.

Behind the Bite: Confessions & Wisdom

This quiche has seen some things, friends. Like the time I accidentally used cinnamon instead of onion powder (don’t ask – it involved a 3am baking session). We ordered pizza that night. Lesson learned: Label your spice jars! Over the years, I’ve tweaked it relentlessly – adding cottage cheese was a game-changer for texture and protein. My kids now call it “Green Egg Pie” and beg for it in their lunchboxes. The biggest evolution? Embracing imperfection. Sometimes it puffs dramatically, sometimes it sinks. Sometimes asparagus spears stick up like little trees. It’s always delicious. That’s the BiteTide spirit: Good vibes > picture-perfect.

Quiche Quandaries? Solved!

Q: Can I use frozen asparagus?
A: Absolutely! Thaw and pat it super dry with paper towels first. Excess water = soggy quiche. I prefer fresh for crunch, but frozen works in a pinch!

Q: Why did my quiche turn out watery?
A: Two likely culprits: 1) Wet veggies (always pat asparagus dry!) or 2) Overcooking. Pull it when the center still has a slight jiggle – carryover cooking will finish it. Using full-fat dairy helps too.

Q: Can I make this ahead?
A: Yes, queen of efficiency! Bake, cool completely, then refrigerate covered for up to 3 days. Reheat slices at 300°F (150°C) for 15 mins. Or freeze whole for 1 month – thaw overnight in the fridge before reheating.

Q: Help! My cheese sank to the bottom.
A: No stress – it’ll still taste amazing! Next time: Toss shredded cheese with 1 tsp flour before adding. This helps it “float” in the egg mixture.

Nutritional Highlights (Per Serving)

Calories: ~180 | Protein: ~16g | Carbs: ~5g | Fat: ~10g | Fiber: ~1g
Note: Values are estimates. Using full-fat dairy increases fat/calories slightly.