I've tried to crust-less quiche a few dozen times with heavy cream, light cream, regular milk, coconut milk, almond milk, a variety of cheeses, and each time it came out too fluffy, dry, or just plain blah. Cue the Collagen. The acid from the cottage cheese activate the binding properties of collagen and combined with eggs creates a creamy decadent quiche without all the extra calories (and adds 19 amino acids and proteins!)
In a large cast iron skillet or dutch oven, spray olive oil and heat over medium-high heat for about 2 minutes (if the oil starts to ‘smoke, you’ve gone too long or too hot the oil is no longer safe for consumption. Simply discard it and try again)
Add diced Pancetta, with a wooden spoon stir a couple times for about 3 min, or until you can see the fat has released.
In a blender combine cottage cheese and collagen. Pulse and then blend for about 20-30 seconds. (you may need to shake the blender a little for it to combine)
Add chopped spinach to pancetta, stir and let wilt for about 2 minutes.
Whisk eggs until combined (about 15 sec), then add collagen/cottage cheese mixture, whisk again, add powdered spices and whisk again.
Remove pan from heat, and pour the egg mixture over the top of the spinach/pancetta.
Place in oven with lid for 25 minutes. (if your pan doesn’t have a lid, just use foil to keep the quiche ‘moist’ *you’re welcome)
Remove from oven, and insert a kitchen knife into the outer edges and a few places in the center of the quiche. You will know its done when the knife comes up clean. If its not clean, place back in the oven in 5 minute increments.
Notes
I tried a version of this recipe with whole caramelized onions and garlic, and FOR ME, it was too strong. I preferred the ‘hint of’ well distributed flavor throughout the quiche using powdered spices. (plus, it made the recipe that much easier too)
If you can’t find Pancetta, don’t worry, you can slice and dice 4 slices of bacon, Canadian bacon, or ham if that’s all you have on hand. But unless you just don’t eat pork, (who are you anyway ;-)) don’t skip it! It adds SO MUCH delicious salty flavor to an otherwise neutral tasting quiche
If you don’t like the bite that comes with Swiss cheese, you can switch out for Monterrey jack or white cheddar. (OR if you play around with this recipe each time you make it! You may prefer a blue cheese or feta! Don’t be afraid to make it your own!)
If you want your quiche to be velvety smooth, start with a 25 minutes cook time, and if it’s not done, place back in the oven in 5 minute increments. This is because everyone’s oven cooks a little differently. Once you know how YOUR oven cooks the quiche, just use that same time from then on out! Just pull it out when the knife comes back clean, even if it ‘looks’ a little overdone. Remember it’s still cooking for a few more minutes after you’ve pulled it out of the oven.