Bacon and Zucchini Quiche with Parmesan and Cottage Cheese (Crustless with Protein)

I was curious how cottage cheese would do in quiche if I blended it until creamy and OMG, it’s fantastic. So between the 14g protein in that, the 36g in the 6 eggs, the 18g in the collagen, plus the cheeses and bacon, we’re talking about 16g of protein in ⅛ of the pan. And if you eat more like my kids and husband do, you’re upwards of 30g or more protein in your dinner. It’s so filling and delicious too – I think making this ahead for breakfast and pulling out a slice throughout the week might just be my next plan. So if you’re also trying to figure out ways to increase your protein consumption, give this one a go – I think you’ll be shocked just how much flavour and protein is baked into one pan.

6 eggs
8 oz Swiss cheese, freshly shredded
½ cup (2 scoops) unflavoured whey protein powder (39 g)
3 zucchini squash, chopped and sauteed
½ cup cottage cheese
¼ tsp. black pepper, freshly ground
¼ tsp. onion powder
¼ tsp. garlic powder
8 oz bacon, cooked, chopped
⅓ cup Parmesan cheese, shaved

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine the eggs and cottage cheese in a mixing bowl and use a stick blender to blend until smooth.

Add in all remaining ingredients except for the bacon and parmesan.

Stir then transfer into a medium casserole dish, exact size/shape not important.

Bake for 20 minutes, then carefully pull out oven rack with casserole dish and sprinkle the parmesan shavings and chopped bacon on top.

Bake for another 20-30 minutes or until the center of the casserole is cooked through and an inserted toothpick comes out clean.

Slice and serve.