High protein and kid-friendly: Cheese and Potato Crustless Quiche

If your family balks at "eggy" quiches as mine does, you'll love this recipe. It's my new favorite for keeping in the fridge for ready breakfasts, lunches and snacks. You could even pack it in a lunchbox. Good warm, room temp or cold, easy to make, nice and firm, lots of protein, and gluten free. And a decent way to use up eggs you intend to dye for Easter!


2-3 red potatoes
Oil, or an oil-butter combination
3 large eggs
1 cup cottage cheese
Some shredded cheese (any type, any amount, really)
Salt and pepper to taste

Optional: finely diced cooked vegies or meat, fresh herbs

Preheat the oven to 350 and spray a pie plate with cooking spray. Thinly slice the potatoes, season with salt and pepper, and saute in oil till cooked (they should be soft but firm enough to handle). Spread the potatoes into prepared pie plate. Sprinkle shredded cheese on top. Distribute optional ingredients in a thin layer on top of the cheese.

Combine eggs, cottage cheese, salt and pepper in a blender or food processor, blend till uniformly combined. Pour mixture into the pie plate, completely covering whatever's already there. Bake for 25-30 minutes, till lightly browned on top. Let rest a few minutes, then serve.

More: Healthy family meals: Best of Parent Hacks


  1. says

    Cottage cheese disappears into the dish; it’s pureed with the eggs. Up to you, though — ricotta would be fine. Good way to use it up after you make lasagna.

  2. says

    I inspected a sh…a load of bakeries in my day but I have to say that mice were very rare. At least in Kentucky.
    Now, reports of mouse droppings were not rare. But they almost always turned out to be bits of burned dough.
    And the old thing about the dead mouse in the soda bottle? That is 99% attempted fraud.

  3. says

    That’s when it came to me—a way to sneak chicken into a triplet meal: fruit salsa. I could cut the chicken into small pieces, then hide it amongst equal size pieces of fruit that they like.