Ingredients:

  • 3 medium Zucchini (grated and squeezed dry)
  • 1/2 tsp Salt (for drawing out zucchini moisture)
  • 1 cup Cottage Cheese (2% or full fat)
  • 4 large Eggs
  • 1/4 cup Parmesan Cheese (grated)
  • 1 cup Sharp Cheddar Cheese (shredded, plus extra for topping)
  • 1 Tbsp All-Purpose Flour (or Almond Flour)
  • 1/2 tsp Garlic Powder
  • 1 tsp Dried Dill
  • 1/2 tsp Black Pepper
  • 2 Tbsp Fresh Chives (chopped)
  • 1 tsp Olive Oil or Butter (for greasing)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or 8x8 baking dish thoroughly with oil or butter.
  2. Grate the zucchini. Toss immediately with 1/2 tsp salt and let sit for 10 minutes. Firmly squeeze out as much liquid as possible using a clean kitchen towel or sieve.
  3. In a blender, combine the cottage cheese, eggs, Parmesan cheese, flour, garlic powder, dill, and black pepper. Blend until completely smooth and creamy.
  4. Pour the smooth base into a large bowl. Fold in the squeezed zucchini and most of the cheddar cheese (reserve 2 tablespoons for the top). Stir gently until just combined.
  5. Pour the mixture into the prepared pie dish, spreading evenly. Sprinkle the reserved cheddar cheese over the top.
  6. Bake for 40–45 minutes. The quiche is done when the centre is set and the edges are golden brown.
  7. Let the quiche rest on a cooling rack for at least 10–15 minutes before slicing to allow the structure to fully firm up.