Why doesn't the casserole rise?

This recipe doesn't include a leavening agent, so it bakes into a dense, creamy texture. For a fluffier version, add ½ tsp of baking powder.

Can I skip the sweetener?

Yes—sweetener and vanilla add only a subtle sweetness. Without them, the casserole is savoury and can be served with sauces or as a side.

How to serve this casserole?

Serve warm or cold. It goes well with sour cream, berry jam (for sweet), or fresh herbs and vegetables (for savoury).

Can I replace Adyghe cheese with another cheese?

Yes—ricotta, dry cottage cheese (strained), or mascarpone work. The texture and taste will vary, but the dish remains delicious.

Adyghe cheese casserole

Name: Adyghe cheese casserole
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 220 g; Adyghe cheese — 400 g; Mayonnaise — 80 g; Bulk sweetener — 4 g; Vanillin — 2 g

50min

706g

Nutrition per 100g

394

This cheese casserole is a lifesaver for cheese lovers on a diet! Creamy, melt-in-your-mouth Adyghe cheese, combined with eggs and mayonnaise, creates an incredibly smooth texture, while vanilla and sweetener add a subtle dessert-like note. With no flour and minimal carbs, but packed with protein, it's a great choice for a healthy breakfast or a cozy dinner. So simple: mix, pour, bake, and enjoy!

WHAT YOU WILL NEED

From ingredients

5 products

Egg Base

Cheese Base

Sauce

Flavorings

SIMPLE PROCESS

Step by step recipe

The key to this casserole is the right cheese texture. Grate the Adyghe cheese coarsely so it distributes evenly. Beat the eggs just until blended—not frothy—to keep it tender. Mayonnaise adds creaminess, while sweetener and vanilla give a light dessert aroma. Bake at 180°C (350°F) until golden, but don't overbake—the interior should stay moist and delicate.

Step 1

Preheat the oven to 180°C (350°F)

Turn on the oven so it reaches the right temperature by the time you're ready to bake.

Step 2

Grate the Adyghe cheese

Coarsely grate 400 g (about 14 oz) of Adyghe cheese into a large bowl. If wet, gently squeeze out excess liquid.

Step 3

Mix all ingredients

Add eggs (220 g, about 4–5 large), mayonnaise (80 g / about ⅓ cup), sweetener (4 g), and vanilla (2 g). Stir thoroughly with a spoon or spatula until a smooth paste forms.

Step 4

Transfer to a baking dish

Pour the mixture into a silicone or parchment-lined baking dish. Smooth the top with a spatula.

Step 5

Bake until golden

Place the dish in the preheated oven and bake for 35–40 minutes until the top is beautifully browned. Check with a toothpick—it should come out clean.

Step 6

Serve warm

Let the casserole cool slightly in the dish, then transfer to a plate. Slice and serve warm or at room temperature.

CHEF'S TIP

Choose fresh Adyghe cheese

Use fresh, not overly salty cheese. If it's too wet, drain it on a cheesecloth for 15–20 minutes—otherwise, the casserole may turn out watery.

Adjust sweetness to taste

You can vary the sweetener amount—add 2–3 g more if you prefer a sweeter dish. For a savoury version, simply omit the sweetener and vanilla.

Don't overbake

Bake until lightly golden, but no longer than 40–45 minutes. If the top starts to burn, cover with foil. The finished casserole should spring back slightly when pressed.

Experiment with add-ins

For a savoury twist, stir in chopped fresh herbs (dill, parsley) or minced garlic—it becomes a more aromatic and salty dish.

SUBSTITUTIONS

Add your taste

Mayonnaise → sour cream or Greek yogurt For a lighter version, replace mayonnaise with 20% sour cream or Greek yogurt—calories drop while tenderness remains.
Sweetener → honey or maple syrup If you're not on a strict diet, substitute sweetener with 1–2 tablespoons of honey or syrup—it adds a natural, deeper sweetness.
Add cottage cheese for fluffiness Replace 100 g of Adyghe cheese with dry cottage cheese (pressed through a sieve) for a lighter, more porous texture.
Savoury version without vanilla Skip vanilla and sweetener, add salt, pepper, and sautéed mushrooms or ham—turns into a hearty side dish.

HOW TO STORE

How to Store Adyghe Cheese Casserole

Cool the casserole completely, then cover with plastic wrap or transfer to a container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is not recommended—the texture becomes watery and unappetizing.

GOOD TO KNOW