Cottage Cheese Quiche You Should Really Try
A simple, high-protein quiche recipe using cottage cheese for a creamy, fluffy filling without heavy cream. This is a flavorful egg bake perfect for brunch or a light dinner.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup low-fat cottage cheese, drained well
- 4 large eggs
- 1/2 cup milk (any kind)
- 1 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup chopped cooked ham or bacon (optional)
- 1/2 cup chopped onion (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the pie crust in a 9-inch pie plate.
- In a medium bowl, blend the drained cottage cheese using an immersion blender or food processor until it is mostly smooth. You want a creamy texture, but a few small curds are fine.
- Whisk the eggs and milk into the cottage cheese mixture until combined.
- Stir in the Swiss cheese, salt, pepper, and nutmeg. If you are using ham and onion, fold them in now.
- Pour the filling into the unbaked pie crust.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving.
Notes
- Drain the cottage cheese thoroughly using a fine-mesh sieve or cheesecloth to prevent a watery quiche.
- For a crustless version, grease an 8×8 inch baking dish and bake at 350 degrees Fahrenheit for 35-40 minutes.
- You can substitute Gruyère cheese for Swiss cheese for a richer flavor.
- This quiche freezes well after baking; cool completely, wrap tightly, and freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 19
- Cholesterol: 110
