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Broccoli and Cauliflower Cottage Cheese Bake

A high-protein, creamy Mediterranean broccoli and cauliflower cottage cheese bake topped with a golden brown cheese crust. Easy, low-carb, and perfect for meal prep!
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Prep Time 12 minutes
Cook Time 35 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 1.5 cups fresh broccoli florets bite-sized
  • - 1.5 cups fresh cauliflower florets bite-sized
  • - 3 large organic eggs
  • - 1 cup cottage cheese full-fat or low-fat
  • - 1 cup shredded sharp white cheddar or Greek Graviera cheese divided
  • - 0.25 cup grated Parmesan cheese
  • - 1 tbsp extra virgin olive oil for greasing dish
  • - 0.5 tsp garlic powder
  • - 0.5 tsp onion powder
  • - 0.5 tsp dried Greek oregano
  • - 0.25 tsp lemon zest
  • - Salt and freshly cracked black pepper to taste

Method
 

Preheat & Prep:
  1. Preheat your oven to 375°F (190°C). Brush an 8x8-inch ceramic baking dish evenly with 1 tablespoon extra virgin olive oil.
Blanch & Dry:
  1. Bring a pot of water to a boil. Blanch the broccoli and cauliflower florets for 2 minutes. Drain thoroughly and pat completely dry with paper towels to remove excess moisture.
Mix Filling:
  1. In a mixing bowl, whisk eggs, cottage cheese, garlic powder, onion powder, dried oregano, lemon zest, salt, black pepper, and 1/2 cup of shredded white cheddar cheese until smooth.
Assemble Casserole:
  1. Arrange the dried florets evenly in the prepared ceramic dish. Pour the egg and cottage cheese mixture evenly over the vegetables, gently pressing down so it settles into all gaps.
Top & Bake:
  1. Scatter the remaining 1/2 cup shredded cheddar cheese and 1/4 cup Parmesan cheese over the top. Bake uncovered for 30-35 minutes until the center is set and top is deeply golden brown.
Rest & Slice:
  1. Rest for 5 minutes before cutting into square slices. Serve warm.

Notes

- For an ultra-smooth quiche-like custard, blend the eggs and cottage cheese in a blender for 15 seconds before stirring in spices and cheese.
- Always pat the blanched vegetables completely dry to prevent liquid from pooling during baking.