Catching Up Over a Cheesy Bake (Yes, I’m That Friend)

Right, so you know how some evenings fall into that weird hungry-but-not-fast-food mood? That’s usually when I end up making this high-protein veggie bake with cottage cheese. To be honest, I didn’t even like cottage cheese when I was a kid—I thought it looked like baby food, and my mum would always sneak it into strange places. But now? Tables turned! I’m the resident cheese snuggler around here.

This bake is my go-to when I want something hearty but not, you know, a total cheese bomb. Oh, and last Christmas, my cousin tried to eat basically the whole tray before dinner even started, so—yeah, you’ve been warned. It does vanish fast.

Why This Bake Is On Heavy Rotation

I make this when I want a meal that’s cozy but not going to knock me out (I can nap like a cat, honestly). My family goes a bit wild for this—especially when I’ve overdone the garlic just a smidge. And if you’ve ever tried to keep something warm in a dodgy old oven, this bake is pretty forgiving. It’s great served hot, warm, or picked at straight from the fridge. Not fancy, but oddly satisfying. And not to jinx it, but even my veggie-averse mate, Katie, always has seconds.

Let’s Talk Ingredients (And My Kitchen Shortcuts)

2-3 bell peppers, any colour—I go for red and yellow if I’m feeling posh. Sometimes I use frozen, honestly it’s fine.
1 big courgette (zucchini) or two small. I’ve swapped in grated carrot a few times—works in a pinch!
1 head broccoli, chopped or broken into florets. If you’re anti-broccoli, green beans do alright here.
250g cottage cheese. My gran would insist on Brand X, but store brand is what I usually have. Full fat is tastiest.
3 large eggs
1 small onion, diced. Actually, shallot is lovely but seems a bit extra most days.
2 cloves garlic—minimum. I bump it to 3-4 if nobody’s got meetings later.
1 handful spinach, fresh or frozen. Sometimes I just leave it out if the fridge is looking sad.
100g (or a big handful) grated cheese – cheddar, gruyère, whatever’s lurking in your cheese bin.
1 teaspoon dried mixed herbs (or fresh if your windowsill herb game is good; mine is not)
Salt and pepper to taste
A little oil for frying (olive, rapeseed, or canola—whatever floats your boat)

How I Actually Make It (Warts and All)

Preheat your oven to 190°C/375°F (gas mark...4ish?). Get your baking dish ready—a medium one, greased. Or not. I forget half the time; the cheese helps unstick things anyway.
Chop your veg. Not too fussy. Bite-size, vaguely even—sometimes my courgette ends up in weird shapes. No one ever cares.
Sauté onion in oil over medium heat, then add garlic. Take a deep sniff—this is my kitchen’s official welcome sign. Tip in all the veg except spinach, cook for about 5-7 minutes. If things are browning weird, just turn the heat down a bit and keep stirring.
Beat eggs in a big bowl, then stir in the cottage cheese and a little salt and pepper. Add the herbs. I usually sneak a spoonful here—shhh.
Dump sautéed veggies and spinache into eggy mixture. Mix like you mean it, but don’t stress about perfect blending. Throw in half your grated cheese. Mix again.
Scrape it all into your baking dish. Top with the rest of the cheese (use extra if it’s been one of those days).
Bake for 30-35 min until golden and there’s a nice little wiggle in the middle. Don’t overbake—speaking form experience, it gets rubbery if you forget it in there.
Let it cool for 10 min. Or at least, try. I almost always cut in early and burn myself—classic.

Things I’ve Ballsed Up (So You Don’t Have To)

Once, I skipped sautéing the onion and it tasted kind of raw. Don’t. Unless you like tears.
I tried making this with Greek yogurt instead of cottage cheese. Comes out a bit dense and almost pancake-like… not in a good way.
If you use really wet veggies, squeeze them in a clean tea towel after chopping. Learned that the, um, soggy way.

How I’ve Tweaked It (Some Hits, Some Misses)

I’ve swapped in peas for broccoli (tasty!), used chopped kale instead of spinach (a little fibrous, but still works), and sometimes add a dash of hot sauce directly in the mix—only if I’m eating it solo.

One time, I tried it with ricotta instead of cottage cheese, and it tasted fine, but the texture ended up like a pudding. Lesson learned. If you’re vegan-inclined, you could try something like this vegan cottage cheese recipe, but I honestly haven’t experimented with a full vegan bake yet. Might get there before the next school holidays.

Equipment (Don’t Panic If You’re Missing Stuff)

Baking dish – mine’s 9x9 inches, but I’ve used a loaf tin in a pinch (just bakes up thicker and takes longer)
Mixing bowl (or a big soup pot if every bowl is dirty—no shame)
Frying pan for veg
Grater for cheese – but honestly, tearing the cheese is fine if the grater’s gone missing (again)

High-Protein Veggie Bake with Cottage Cheese

Storing Leftovers (If You Have Any!)

This bake keeps in the fridge for 2-3 days, tops. Cover it or tuck it in a lunchbox. I reheat in the microwave but eating it cold is oddly delightful. Honestly, in my house it never lasts more than a day, but theoretically it should freeze, too—though I think the texture is a little funky after thawing, just so you know.

Serving It Up (Family Rituals & Odd Pairings)

I love this with a big leafy salad and a blob of chili jam (seriously, try BBC’s chili jam recipe if you’ve got the energy). My family likes a hunk of bread on the side, and for some reason my cousin eats it with ketchup (not my circus, not my monkeys).

Pro Tips (Or: Things I Regret Rushing)

Wait for it to cool slightly before cutting—it firms up a bit, and you won’t end up with a pile of goo. I once tried serving straight out of the oven (impatient, as always) and ended up chasing pieces round the plate.
If you’re doubling the recipe, just use two pans. I tried squishing it into one and had it undercooked in the middle but burnt on top. Rookie mistake.

FAQ – The Bits You Maybe Weren’t Going To Ask (But Should)

Can I prep this ahead?
Yep, I often assemble the whole thing, cover, and fridge it overnight. Just add 5-10 mins to the baking time when it’s cold. Surprisingly, it tastes even better the next day—maybe the flavours have time to make friends or something.

Is it gluten-free?
It’s naturally gluten-free as long as your cheese/grated stuff is pure (some brands sneak flour in, apparently—sneaky devils). Always worth a quick label check if you’re coeliac or super sensitive.

Can I use different veggies?
Oh absolutely. Whatever’s in the fridge, honestly. Just chop softer stuff smaller or cook tougher bits a smidge longer.

Can I make it without eggs?
I haven’t, but someone I know swaps for flax eggs (1 tablespoon ground flax + 2.5 tablespoon water per egg). She says it works, but I’d maybe add a bit extra cheese to help it bind—I’m mildly suspicious of eggless bakes, in all honesty.

What’s the best cheese?
Genuinely, whatever you like. I love a sharp cheddar or even a bit of feta sprinkled on top. The cottage cheese is more about creaminess, not actual ‘cheese pull’ if that’s what you’re after.

One Last Tangent

The weirdest place I’ve ever eaten this was sitting in the car at a football training field, picnic fork in hand, dinner balanced precariously on my knees. And if that’s not a glowing endorsement, I don’t know what is.

High-Protein Veggie Bake with Cottage Cheese