Zucchini and Onion Quiche with Feta and Cottage Cheese (Crustless)

This crustless quiche is fantastic for anyone that is gluten-free or low-carb. Very simple to make and meal-plan friendly too. If you are a fan of sun-dried tomatoes and feta cheese, you have got to try this. It's oh so delicious.

4 tsp. extra-virgin olive oil
1 red onion, diced
1 zucchini, finely chopped
sea salt
black pepper, freshly ground
1 tsp. garlic granules
1 tsp. Herbs de Provence
6 eggs
4 Tbsp. cottage cheese
2 Tbsp. fresh parsley, chopped
½ cup sun-dried tomatoes, chopped (30 g)
1 cup feta cheese, crumbled (115 g)
2 Tbsp. Parmesan cheese, freshly grated

Garnish:
½ red onion, sliced

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a pie dish with 1 tsp. of olive oil.

Heat the remaining 3 tsp. of olive oil in a pan over a medium-high heat and sauté the red onion and zucchini for 3-4 minutes.

Season with salt and pepper and add in the garlic granules and herbs.

Stir through and continue to cook for a further 3-4 minutes until soft, then set aside to cool slightly.

Break the eggs into a large bowl and add the cottage cheese, whisk until combined.

Next stir through the parsley, sun-dried tomatoes and cooked vegetables.

Transfer the mixture to the earlier prepared dish.

Sprinkle over the crumbled feta cheese and Parmesan and garnish with sliced red onion.

Place the dish in the hot oven and bake for 40 minutes or until set.

Once baked, set aside to cool for 5 minutes before slicing and serving.

Makes 4 servings.

Nutritional Information:
Per serving: Calories: 284 kcal | Fat: 20g | Carbs: 9g | Protein: 19g | Fibre: 2g