Say “goodbye” to boring breakfasts and “hello” to your new favorite meal-prep friendly quiche that is anything but boring! This is my High Protein Mixed Veggie Phyllo Quiche that comes together with whole eggs, creamy cottage cheese, and a medley of mixed vegetables, wrapped together in a flaky Phyllo dough crust. Trust me – it’s as good as it sounds, and I know you’re going to love it!
Meet Your New Favorite Breakfast Recipe
Friends, I’ll be completely honest with you: breakfast is generally the meal that I put the least amount of effort into. Why? Well, for starters, my mornings tend to be very busy. Between getting in my morning workout, preparing breakfast and lunch for my boys, getting them ready, taking them to school, and posting a new recipe for you over on Instagram, there is no shortage of things to do in the morning. In fact, my day usually begins around 4:30/5 AM!
Which is why I rely on meal-prep breakfast recipes to get me through my week. Simple, grab-and-go recipes like my Easy Meal Prep Breakfast Sandwiches, my High Protein Egg Breakfast Bars, or my Fluffy Mixed Berry Protein Oatmeal are all staples in my breakfast routine, on the count of the fact that they’re easy to make, packed with protein, loaded with healthy ingredients, and… are super simple and easy to prepare ahead.
But, nothing compares to the delight of indulging in a breakfast that’s cooked low and slow (especially, if it can be stored in the fridge and enjoyed throughout the week) and that’s why you’re going to LOVE this quiche. It has all of the components of a traditional quiche that you know and love… from the perfectly-cooked eggs, to the tender veggies, and even the not-so-secret cottage cheese that adds a boost of protein without changing the flavor. Plus, it comes together in a flaky, buttery phyllo dough crust that is not only lower in carbs than traditional pie crust… but is so delicious. It reminds me of a greek Spanakopita (especially with the Spinach) and I know you’re going to love it!
What You Need to Make This Protein-Packed Breakfast
- 🥚 Eggs: Of course, it wouldn’t be a quiche without the eggs! You’ll need 8 whole eggs in order to make this quiche. You can also opt to just use egg whites, if you prefer – see my notes below!
- 🥣 Cottage Cheese: Cottage cheese is packed with protein and doesn’t influence the flavor of this quiche – you won’t even know that it’s there! I like using the Good Culture cottage cheese.
- 🥒 Zucchini: Zucchini is high in fiber, which makes it the perfect addition to any diet.
- 🥬 Fresh Spinach: Fresh spinach is rich in vitamins and minerals and is perfect for this recipe.
- 🍅 Tomato: I love the flavor that fresh tomatoes add to this quiche.
- Italian Seasoning: A pinch of Italian seasoning adds the best flavor to this quiche.
- 🧂 Sea Salt & Ground Black Pepper: Of course, any recipe is best with a little salt and pepper, and this quiche is no exception.
- Feta Cheese: This is optional, but highly recommended! I love the creaminess that feta cheese adds to this quiche. It’s the perfect finishing touch!
- Phyllo Dough: Phyllo (or Filo) dough is a paper-thin, buttery dough that comes together in layers. It’s the base for recipes like Bakalva or Spanakopita. You can find it in the frozen aisle of most grocery stores!
How to Make This Perfect Summer Quiche
To make this quiche, start by preheating your oven to 350 F. Next, prepare the quiche filling. Crack the eggs into a large bowl and add in the cottage cheese. Whisk them together well, or use an immersion blender and blend until fully combined. Then, wash and chop the zucchini, spinach, and tomato, and add them to the bowl with the eggs, alongside the seasonings (the Italian seasoning, sea salt, and ground black pepper). Mix to fully combine.
Grab a deep, 10-12 inch cast iron skillet (or pie tin, if desired) and add 1 tablespoon of oil to the bottom of it. Use a rubber spatula or brush to fully coat the oil amongst the bottom of the skillet. Next, prepare the phyllo dough crust. Remove the phyllo dough from the package and layer the sheets, one-by-one, inside of the skillet, being sure to overlap them. Allow the edges to hang over the sides. Don’t worry if the sheets rip – it’s okay!
Then, pour the egg mixture into the center of the phyllo dough crust and sprinkle the feta cheese on top of the quiche (if using).
Transfer the tray to the oven and allow it to bake for 1 hour, or until the center has set. If it needs more time, that’s okay! Just keep an eye on the quiche to ensure that the phyllo doesn’t burn. Once it’s done, remove the quiche from the oven and allow it to cool. Cut into slices, then serve and enjoy!
Frequently Asked Questions
To make this quiche dairy-free, simply omit the feta cheese. If you want to make it vegan-friendly, you can replace the eggs with an alternative like Just Egg – just note that the cook time may be different!
Yes, absolutely! Both fresh and frozen vegetables work just as well – just be sure to thaw the vegetables before adding them to the eggs.
Because every oven cooks differently, it’s important to keep an eye on this quiche. If the phyllo starts to brown before the quiche is fully cooked, you can reduce the heat, transfer the quiche to a lower rack, or even make an aluminum “tent” around the crust, to prevent it from burning.
Yes! Simply prepare the quiche as directed, allow it to cool, then cover and store it in the fridge. Then, once you’re ready to enjoy, heat your oven to 350 and allow the quiche to warm inside for 5 minutes, or until the eggs are warmed inside.
Yes, you can! I recommend using a 2:1 ratio of egg whites to whole eggs. So, since this recipe calls for 8 eggs, you’ll need 16 egg whites!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 8 Eggs
- ½ Cup Cottage Cheese
- 1 Zucchini, thinly sliced
- 2 Handfuls Fresh Spinach
- 1 Large Tomato, chopped
- 2 Teaspoons Italian Seasoning
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ½ Cup Feta Cheese, crumbled – this is optional, but highly recommended!
- 8 Sheets Phyllo Dough, thawed
Instructions
- To make this quiche, start by preheating your oven to 350 F.
- Next, prepare the quiche filling. Crack the eggs into a large bowl and add in the cottage cheese. Whisk them together well, or use an immersion blender and blend until fully combined.
- Then, wash and chop the zucchini, spinach, and tomato, and add them to the bowl with the eggs, alongside the seasonings (the Italian seasoning, sea salt, and ground black pepper). Mix to fully combine.
- Grab a deep, 10-12 inch cast iron skillet (or pie tin, if desired) and add 1 tablespoon of oil to the bottom of it. Use a rubber spatula or brush to fully coat the oil amongst the bottom of the skillet.
- Next, prepare the phyllo dough crust. Remove the phyllo dough from the package and layer the sheets, one-by-one, inside of the skillet, being sure to overlap them. Allow the edges to hang over the sides. Don't worry if the sheets rip – it's okay!
- Then, pour the egg mixture into the center of the phyllo dough crust.
- Fold the edges of the phyllo into the pan – see the video above for an example on how to do this!
- Then, sprinkle the feta cheese on top of the quiche (if using).
- Transfer the tray to the oven and allow it to bake for 1 hour, or until the center has set. If it needs more time, that's okay! Just keep an eye on the quiche to ensure that the phyllo doesn't burn.
- Once it's done, remove the quiche from the oven and allow it to cool.
- Cut into slices, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
My family and I LOVE THIS!
I am so happy to hear that, Jordan! Thank you so much for making this recipe and for leaving such a kind review!
Surprised my wife with making this for you over the weekend and we both loved it!!! absolutely love a good breakfast recipe!
Such a nice flavor! We loved it!
A gluten free phyllo/pastry dough recently came available at our grocery stores. I was looking for different ways to cook with it and was NOT disappointed! This quiche is so tasty, we used JustEgg egg replacement, too, and thought it was delicious. A must try!
Phyllo has virtually no flavor without butter. Pie crust is much better.
Seemed dry even though I cooked it on a lower temp than recommended.
I’m sorry to hear that, Karin!