Cottage Cheese Quiche
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Published May 08, 2024, Updated Oct 29, 2024
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This easy cottage cheese quiche is creamy, cheesy and packed with tons of flavor. It’s the perfect high-protein option for breakfast, brunch, lunch or dinner.
Let me introduce you to your new favorite egg dish… cottage cheese quiche!
It’s SO creamy and cheesy and has such a light and fluffy texture that I can’t get enough of. Plus, the flavor combo of bacon, cheddar cheese and scallions is truly addicting. My mouth is watering just thinking about it.
This is such a simple recipe to meal prep for breakfast, but it would also be the star of the show at any special brunch gathering like Easter, Mother’s Day or even Christmas.
Why You’ll Love This Quiche
- Protein-packed – Between the eggs, bacon and cottage cheese this quiche is packed with protein!
- Versatile – Perfect for breakfast, brunch or even dinner, this quiche is a versatile option that can be served any time of day.
- Easy to make – With a simple ingredient list and straightforward instructions, this quiche is super easy to make. Plus, if you use a store-bought pie crust it comes together even quicker!
- Great for Meal prep – This quiche stores well and can be be prepped ahead of time or made as part of your weekly meal prep for the week.
Cottage Cheese Quiche Ingredients Needed
- frozen 9-inch pie crust – provides a convenient and time-saving base for your quiche. I used Wholly Wholesome pie crust, which is my fave, but you can use any kind you like. Whatever pie crust you use, I recommend blind baking it according to package instructions before adding your filling to ensure the crust gets cooked fully through on the bottom.
- eggs – can’t have a quiche without eggs! This is what gives the quiche structure, richness and plenty of protein.
- cottage cheese – adds a delicious creaminess and makes the texture really fluffy. Plus, it adds a good amount of protein. ¾ cup whole milk cottage cheese has 21 grams of protein in it! I recommend using full-fat cottage cheese for the best results, but low-fat cottage cheese will also work. I personally love whole milk Good Culture cottage cheese.
- milk – helps to create a smooth and custard-like consistency in the filling. You can use regular milk or a dairy-free milk like unsweetened almond milk.
- bacon – we’re adding 3 slices of cooked bacon chopped up in this quiche, which adds more protein and a smoky, salty flavor to the quiche. Feel free to use ham instead or turkey bacon for a lighter option. The bacon can be cooked up to 2 days in advance to save time on the day you’re making the quiche.
- scallions – also known as green onions provide a mild, oniony crunch that complements the creamy texture of the quiche. If you don’t have scallions you can use a white or yellow onion instead.
- cheddar cheese – melts into the quiche, adding cheesy goodness and a sharp, tangy flavor. I recommend using sharp cheddar cheese for the boldest flavor, but any variety of cheddar will work just fine. You could also use another cheese like mozzarella, monterey jack cheese or pepper jack cheese for a hint of spice.
- sea salt and pepper – brings all the flavors together.
How to Make Cottage Cheese Quiche
Once your bacon is cooked this quiche requires only 10 minutes of prep time, especially if you’re using a store-bought crust. Here’s how to make this quiche:
Step 1 – If desired, blind bake the pie crust as directed on the package. Then preheat your oven to 350°F.
Step 2 – Whisk together the eggs, cottage cheese, milk, salt and pepper in a medium mixing bowl.
Step 3 – Add the chopped bacon, scallions and shredded cheese to the egg mixture. Stir to combine.
Step 4 – Pour the mixture into the prepared pie crust and bake for 40-45 minutes until the edges are golden and the center is set. It’s okay if the middle still has a little jiggle to it because as the quiche cools it will set more. Let the quiche cool for 10-15 minutes before slicing and serving. Enjoy!
Brittany’s Tips!
- Use a store-bought crust: To save time I definitely recommend grabbing a store-bought pie crust. This is such a time saver when making homemade quiche!
- Watch crust: If you blind bake your crust you might want to keep an eye on the edges of the quiche as it nears the end of cooking because they could easily burn. If the edges start to get too dark you can cover them with a pie shield or tin foil.
- Don’t over-bake: Keep a close eye on your quiche as it bakes and remove it from the oven when the edges are set but the center still has a slight jiggle. This residual heat will continue to cook the center of the quiche without overcooking the edges, resulting in a perfectly cooked quiche that is not dry or overdone.
- Shred your own cheese: I recommend buying a block of cheese and shredding it yourself as the pre-shredded cheeses typically contain preservatives like potato starch, natamycin and/or cellulose to prevent the shreds from clumping together in the bag.
Dietary Substitutions
- Gluten-free: Use a gluten-free pie crust.
- Dairy-free: If you’re looking for a dairy-free quiche I would suggest making my dairy-free spinach quiche instead.
- Vegetarian: To make this quiche vegetarian skip the bacon or swap it with tempeh bacon instead.
Serving Suggestions
Serving this quiche with your brunch spread? Here are some pairing suggestions:
- Fluffy Cinnamon Rolls or Almond Cake – I love serving both sweet and savory options at brunch!
- Banana Cottage Cheese Pancakes – can’t go wrong with pancakes at brunch! I love these protein-packed, chocolate chip pancakes.
- Lemon Poppy Seed Muffins – one of my favorite muffin recipes. Sure to be a crowd-pleaser!
- Air Fryer Breakfast Potatoes – I love having crispy potatoes for breakfast and these breakfast potatoes are a great option! Shredded hash browns would also be another great potato option.
- Arugula Salad – I love serving a simple green salad at brunch for some added nutrients.
- Easy Fruit Salad – you have to have fruit at brunch in my opinion!
- Mimosas or Bellinis – if you’re looking to make this a boozy brunch, these are my two go-to drinks!
How to Store Cottage Cheese Quiche
This quiche stores well, making it perfect for meal prep. you could even freeze it for longer storage! Here’s how:
- In the fridge: After cooling, cover the quiche and store in the fridge for up to 5 days.
- In the freezer: Wrap individual slices in plastic wrap or aluminum foil then store in an airtight container or cover the full quiche and freeze for up to 3 months. Thaw it in the fridge before reheating.
- Reheating: Warm up in the toaster oven, air fryer or regular oven at 350°F.
More Egg Recipes
- Kale and Feta Crustless Quiche
- Baked Egg Muffins
- Sausage Egg Casserole with Veggies
- Roasted Sweet Potato Kale Frittata
- Egg White Bites
- Egg White Quiche
Be sure to check out all my full collection of healthy breakfast recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Quiche
Ingredients
- 1 frozen 9-inch pie crust, I used Wholly Wholesome
- 4 large eggs
- ¾ cup cottage cheese, I used full-fat Good Culture
- ¼ cup milk
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 3 slices cooked bacon, chopped
- 2 scallions, chopped
- 1 cup shredded cheddar cheese
Instructions
- Blind bake pie crust according to package instructions then preheat oven to 350°F.
- Add eggs, cottage cheese, milk, salt and pepper to a medium mixing bowl and whisk until smooth and combined.
- Add chopped and cooled bacon, scallions and cheddar cheese to the egg mixture and stir to combine.
- Pour egg mixture into the prepared pie crust.
- Bake uncovered until set and golden brown around edges, about 40-45 minutes. It’s okay if the middle is still a little jiggly, the quiche will still set as it rests.
- Let the quiche rest at room temperature for 10-15 minutes, then cut into 6 slices and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe, really easy to substitute veggies. This ones a keeper, thank you!
So glad you loved this recipe, Caitlin! Thanks for making it and for coming back to leave a review. I so appreciate it!
So amazing. I didn’t have measuring cups where I made this and it turned out perfect! Your instructions are great and I can tell I’ll be making this regularly! 😚 🧑🍳
Yay! I’m so glad this recipe turned out for you, Ali! Thanks for making it and for coming back to leave a review. I really appreciate it.
SO good!
I’m so glad you enjoyed this quiche! Thanks for making it and for coming back to leave a review. I appreciate it!
Made this for breakfast today and really loved it. I didn’t have bacon so I subbed ham and added a little chopped spinach too. I love finding new ways to use cottage cheese. Will definitely make this again. Thank you.
So glad you enjoyed the recipe, Maria! Ham and spinach sound like great additions—love that you made it work with what you had on hand. Thanks so much for making it and for leaving a review. I really appreciate it!
This recipe is so adaptable. I made it again today with things I had to use up in my refrigerator. I chopped up broccoli, green onions, mushrooms (I did sauté these a little the night before), I added a little feta and some Italian blend shredded cheese. It was delicious.
Oh yay! I’m so glad you love this recipe, Maria. Thanks for making it and for coming back to leave a review. I so appreciate it!
It would be helpful to add the time it takes to blind bake the crust into the overall time. Appreciate your work in creating this recipe!
Oh, that’s a great suggestion. I will add that into the recipe. Thanks!
This base was perfect! I was making mine vegetarian so used this base but swapped out the filling for leeks and tomatoes. Great recipe!!
Delicious! I am so glad you gave this recipe a try and it turned out great for you. Thank you for sharing your review + star rating, it means so much to me!
This quiche was SO good!! I couldn’t even taste the cottage cheese and it was so creamy and delicious!! My whole family loved it. Thanks for all your recipes 🙂
YUM! This is so great to hear, Violet. I am so glad this recipe was a hit for you and your family. Thank you for sharing your review & star rating, it means so much to me!
I made this yesterday as written, except with the addition of 1/3 cup leftover finely diced sautéed onions. I used the original Wholly Wholesoke pie crust and didn’t blind bake. It was so delicious! What’s the purpose of blind baking? Would it help it from being soggy on the bottom? We reheated it in the microwave so I expected it to be a little soggy, but just curious if blind baking would help. Thanks for the recipe!
Hi Taemee. Yes, that’s exactly why you want to blind cake the crust. It helps to make sure the crust doesn’t get soggy. Next time you make it, try blind baking the crust and let me know how it turns out. Thank you for coming back to leave a comment and star rating. I so appreciate it.
Absolutely delicious!! Everyone loved it!!! Going to try making it today with asparagus!! 😊 Thank you Brittany!!!
YAY! I am so glad this recipe is a hit, Jody. Thank you for your review + star rating, I really appreciate it.
Such a yummy, filling breakfast! Lots of protein and it tasted so good all week. Lots of egg meal prep loses its appeal by the end of the week, but this was good every morning I had it. Definitely earned a permanent spot in my breakfast rotation!
YAY! I am excited to hear that you are loving this quiche and it turned out amazing for you, Emily. Thank you for taking the time to share your review + star rating, I really appreciate it!
This quiche recipe is so good! I’ve never made it with cottage cheese so was a little hesitant to try. It’s delicious! I only have low fat cottage cheese, not full fat and it still tastes good. Thank you for delicious and healthy recipes!
YUM! I am so glad you gave this recipe a try and it turned out great for you, Keli! Thank you for sharing your review & star rating, I really appreciate it!
Could you make this crustless?