Egg & Cottage Cheese Quiche

Need a quick breakfast that doesn’t skimp on flavor or protein? Coach Maggie has you covered with this easy, high-protein egg and cottage cheese quiche. It’s perfect for busy mornings when you want something filling, flavorful, and fast. Made with simple ingredients and packed with 17 grams of protein per slice, this quiche is fully customizable—just swap in your favorite veggies, meats, or cheeses to make it your own. Bake it once, enjoy it all week.

Ingredients:

• 1 frozen pie crust

• 4 large eggs

• 3/4 cup cottage cheese (i love good culture)

• 1/4 cup of milk

• 1/4 tsp sea salt

• 1/4 tsp ground black pepper

• 4 ounces small diced honey ham

• 1 shallot, sliced

• 1 cup reduced fat, shredded cheddar cheese

Instructions:

• Preheat the oven to 350 degrees. You can blind bake the crust if needed, but it works with going into the frozen crust.

• Blend eggs, cottage cheese, milk, salt and pepper and set aside.

• In a skillet, warm the diced ham. Then sauté the shallots until translucent. Then add the minced garlic for the last 30 seconds until fragrant.

• Add the cheddar cheese and ham to the egg and cottage cheese mixture.

• Place some of the shallots in the bottom of the pie crust. Then add the rest of the shallots to the egg mixture.

• Spread evenly into the pie crust.

• Bake until edges are golden brown and the egg mixture is set. Approximately 40-45 minutes.

• Let rest at room temperature for 10-15 minutes. Then cut into 6 slices.

Macros for one slice:

17g Protein
17g carbohydrates
14g of fat

Created by: Maggie Shaffer