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FLUFFY COTTAGE EGG CASSEROLE | CRUSTLESS QUICHE

Apr.posted by Paula 29 Comments

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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it’s fabulous year round!

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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Perfect for busy mornings or serving a crowd, this casserole can be mixed together the night before and baked when you’re ready.

Fluffy Cottage Egg Casserole | Crustless Quiche is the perfect baked egg recipe for brunch and it’s packed with protein!

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

 

Fluffy Cottage Egg Casserole | Crustless Quiche

There are two things that make this recipe well-liked by everyone! One is a method and one is an ingredient.

  1. Cottage Cheese! – Yes, cottage cheese makes this recipe creamy. It adds richness without making the eggs ‘heavy’.
  2. As well, 1 and 3/4 of cottage cheese is a 16-ounce container.
  3. The second secret to this recipe is whipping the eggs. I used the whisk attachment on my electric mixer and whisked the eggs until they were pale yellow and foamy.
  4. I used a 4-ounce jar of diced pimentos. You can omit or use red, orange, or green bell pepper. You can also dice a jalapeno for a little spice.
  5. Finally, for the cheese, I used cheddar and Pepper Jack. You can use all cheddar or all Pepper Jack. As well, you can substitute your favorite cheese. Some options that would be delicious are Swiss, Gouda, Colby, or Fontina.

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

CAN I ADD OTHER VEGETABLES to Fluffy Cottage Egg Casserole | Crustless Quiche?

Yes! Mushrooms, broccoli, and spinach would all be delicious additions.

CAN I MAKE THIS AHEAD OF TIME?

To make this the night before, simply mix everything together, cover, and refrigerate. In the morning, pour into the baking dish and bake.  Because the mixture will be cold, you’ll need to increase the baking time. Start with 5 additional minutes and watch it closely.

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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Fluffy Cottage Egg Casserole | Crustless Quiche

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!
Author: Paula
4.95 from 58 votes
Print Rate

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

  • 8 large eggs at room temperature
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 and 3/4 cup cottage cheese
  • 2 cups cheese I used cheddar and Pepper Jack, shredded
  • 4 ounces diced pimentos bell pepper or jalapeno can be substituted
  • butter, vegetable oil, or shortening to grease baking dish

Instructions

  • Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
  • In a large bowl, whisk eggs. I use an electric mixer with the whisk attachment.
  • Add flour, baking powder, salt, and pepper and mix well. Stir in cottage cheese, shredded cheese, and pimento.
  • Pour in egg mixture into prepared pan and bake for 45-55 minutes. Cook time will vary depending on the shape of your baking dish. Allow more time for deep dishes. Cover the top with foil if it starts getting more brown that you prefer.
  • Let cool for 5-10 minutes before serving.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 227kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 240mg | Sodium: 403mg | Potassium: 187mg | Vitamin A: 965IU | Vitamin C: 12mg | Calcium: 257mg | Iron: 1.8mg
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Paula
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Comments

  1. Lindsay H says

    01.24.23 at 9:49 am

    5 stars
    I have used this recipe more times than I can count. Instead of green chilies I sometimes used diced jalapeños from a can. Super healthy and easy!

    Reply
    • Paula says

      01.26.23 at 4:02 pm

      I love that!! Thank you! I’ll try jalapenos next time too.

      Reply
  2. Kristy says

    09.20.22 at 5:32 pm

    What kind of cottage cheese? Regular or low fat?

    Reply
    • Paula says

      09.22.22 at 12:29 pm

      You can use either, but I used 2%.

      Reply
  3. Angela says

    05.25.22 at 5:37 pm

    This would be great for the weekend.

    Reply
  4. Andrea says

    03.21.22 at 7:40 am

    5 stars
    Love this recipe! For anyone wondering about making it ahead, here is my feedback. If you make it overnight and keep in the fridge to serve the next day, 100% yes, it still tastes good as new warmed up. I tried baking and cutting mine into servings to freeze for the week. This one didn’t work out so great. It’s super watery after reheating and each bite tastes like a wet sponge that seeps out water. I hope this helps any curiosity on the meal prep! But this recipe is a keeper for me for a same day meal!!

    Reply
    • Paula says

      03.23.22 at 8:20 am

      Thank you so much for this!! I haven’t tried freezing it so that’s great feedback.

      Reply
  5. Maria says

    02.14.22 at 1:02 pm

    Hi! I plan on using this recipe for an upcoming event I have. I need to do a half tray. how should I follow the recipe above for a half tray?

    Reply
  6. Em says

    12.22.21 at 12:03 pm

    Hi. Can I make this in a 9×13?

    Reply
    • Paula says

      12.22.21 at 9:04 pm

      Yes, it’ll be thinner and cook quicker than stated.

      Reply
  7. Cindy says

    03.30.21 at 1:55 pm

    5 stars
    I just made this. This is absolutely amazingly delicious!

    Reply
  8. Roberta Dean says

    03.30.21 at 8:30 am

    Can bacon be added to recipe?

    Reply
    • Paula says

      03.30.21 at 11:45 am

      Yes, it will be wonderful. Actually, I’m doing it with bacon for Easter brunch. 😊

      Reply
    • Celine says

      10.30.21 at 11:09 am

      I put in bacon and chopped green onions. Delicious!!

      Reply
  9. Sue johansen says

    05.30.20 at 4:23 pm

    I have always made this with Low Fat Sm. Curd Cottage cheese, but have No Fat on hand. Will it be the same? Hate to ruin this wonderful dish. Thank you.

    Reply
    • Paula says

      05.31.20 at 8:04 am

      I usually don’t recommend no-fat ingredients, but in this case I think it’ll be fine.

      Reply
  10. Janice says

    04.07.20 at 1:47 pm

    Could these be made without flour?

    Reply
    • Paula says

      04.08.20 at 9:37 am

      In this case the flour is stirred in with the egg to give it body. It won’t be as fluffy and thick without the flour in it.

      Reply
      • Loren says

        11.12.22 at 8:23 am

        Could you use almond flour in it and also, can you skip the pimento or pepper?

        Reply
        • Paula says

          11.13.22 at 5:52 pm

          You can leave out the pimento pepper. I haven’t tested it with almond flour – The 1 to 1 almond flour is supposed to exchange the same and I think it would be okay in this recipe especially since there’s not much flour. But I can’t 100% say because I haven’t tried it.

          Reply
  11. Marge says

    02.29.20 at 1:15 pm

    Can you prepare the day before and refrigerate

    Reply
    • Paula says

      02.29.20 at 2:17 pm

      The eggs will lose some fluffiness if you mix them a day before.

      Reply
  12. Karen says

    12.14.19 at 5:01 pm

    How do you think ricotta would be in place of cottage cheeses?

    Reply
    • Paula says

      12.15.19 at 7:26 am

      5 stars
      I haven’t tried it, but it’d probably be good.

      Reply
  13. Desi says

    12.09.19 at 1:34 pm

    5 stars
    Loved it!! Sent it to a few family members! I used gluten free flour due to celiac, still very good

    Reply
    • Lena says

      06.25.20 at 11:28 am

      Thank you! I am currently making this dish wondering if I can omit or substitute the flour (celiac, too).
      You answered my question. 🙂

      Reply
  14. Liren | Kitchen Confidante says

    05.02.19 at 10:04 am

    Love how fully this casserole is! Perfect for feeding a crowd!

    Reply
  15. Lindsay Cotter says

    05.01.19 at 8:41 pm

    Perfect for a weekend brunch! Looks delicious!

    Reply

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