Greek Veggie Egg Quiche


This baked egg dish is super simple to make and ideal for any meal of the day! Enjoy as a savory breakfast or light dinner like I prefer. The flavors of the veggies and spices really give this crust-less quiche a great flavor! Feel free to change up the veggies if desired; chopped frozen spinach or zucchini would be a nice addition!


  • 6 whole eggs (free range, cage free, organic)
  • 4 egg whites
  • 1/2 cup (110g) Daisy 4% cottage cheese
  • 3/4 cup unsweetened almond milk
  • 1/4 cup diced red pepper
  • 1/4 cup diced white or red onion
  • 1/4 cup diced mushrooms
  • 2 Tbsp chopped olives (green or kalamata)
  • 1/4 cup (28g) crumbled feta cheese
  • 1/2 Tbsp minced garlic
  • 1-2 tsp Herbs de Provence (marjoram, oregano, thyme)
  • 1/2 tsp rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp Pink Himalayan or Grey Celtic sea salt


Pre-heat oven to 375F.

In a large bowl, combine the eggs, egg whites, cottage cheese and milk. Whisk well together (or use hand mixer). Add diced veggies & spices; whisk again and blend well.

Pour into sprayed or oiled large Pyrex dish (circular 9 inch or 8×8 square). Sprinkle feta cheese evenly on top.

Bake at 375F for 35-40 minutes. It will rise a lot but once will lower to normal thickness once cooled.

My favorite way to enjoy is with a side of greens and topped with avocado!

Nutrition Facts:

For entire recipe:

770 cals

73g Protein

16g Carbs (2g fiber)

50g Fat

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