As I prepare for postpartum, I’ve been stocking up on quick meals that are warm, nourishing, and make life just a little easier. Next up: breakfast. These quiches are simple to make, high in protein, and endlessly customizable with different fillings. Once baked, they’re delicious and family-approved. I froze mine right after prepping, but you can also pop them straight into the oven. Recipe instructions are below!
Easy High Protein Quiche
Recipe by
Servings
6 servings
Prep time
10 min
Cooking time
1 hr
Calories
–
For instructions on how to bake immediately after prepping, check below in Notes.
Ingredients
- 1 – 9” frozen unbaked pie crust
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup shredded cheese of your choice
- 2 green onions, diced
- 4 oz of protein (I used thick-cut ham)
- 1 tsp minced garlic
- pinch of salt and black pepper
Directions
- In a blender, add eggs, cottage cheese, garlic, salt, and pepper, and blend until smooth.
- Fill the pie crust with green onion, ham, and cheese. Fill with the egg mixture and gently mix.
- Wrap tightly with plastic wrap, and freeze.
- When ready to bake, bake at 400 degrees for 1 hour or until the center is fully cooked.
- Note: cover the pie crust edge with foil, so it doesn’t burn.
Notes
To bake right away after prepping, parbake pie crust at 400 degrees for 10 minutes. Fill the pie crust with the filling & egg mixture. Cover pie crust edge with foil, then bake for 30-40 minutes or until fully cooked.
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