As a family doctor in Albany, NY, I spend a lot of time talking with patients about practical ways to fit nutrition into already busy schedules. The reality is, most of us want to eat healthier but don’t always have the time or energy when the week gets hectic. That’s why I love simple, make-ahead options like this – because they actually work in real life.

If you’re anything like me, you’ve bought a fridge full of fresh veggies with the best intentions, only to watch them wilt away untouched. This quiche is the perfect rescue mission for those vegetables before they end up in the trash. Made with cottage cheese, it bakes up light and airy while packing in a protein boost that keeps you satisfied and energized straight through to lunchtime.

Crustless Breakfast Quiche

Protein-packed and a sneaky way to get a head start on your veggie servings before the day gets started.

Serves 6

🧺 Ingredients

• 12 large eggs
• 1 cup cottage cheese (adds creaminess + protein)
• ½ cup shredded cheese (cheddar, mozzarella, or whatever’s on hand)
• 2 cups chopped leftover veggies (broccoli, peppers, spinach, mushrooms, zucchini, tomatoes, onions – really, anything works!)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried herbs (basil, oregano, thyme, or Italian seasoning)

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🥣 Directions

1. Preheat oven to 375°F. Grease a 9-inch pie dish or square baking dish.
2. In a large bowl, whisk eggs, cottage cheese, shredded cheese, salt, pepper, and herbs.
3. Add veggies, then pour the mixture into the prepared dish.
4. Bake 35–40 minutes, until the center is set and the top is lightly golden.
5. Once cooled, slice and divide into separate to go containers so you can grab and go for bust mornings on the go!