Cottage Cheese Quiche is a simple, delicious crustless quiche made by blending eggs with cottage cheese for a light, fluffy texture. Add your favorite mix-ins for a high-protein breakfast that’s a fresh twist on traditional quiche.
This quick cottage cheese quiche comes together fast and adapts well to whatever toppings you like.
The trick to light, fluffy eggs is blending the eggs with cottage cheese. That creates a smooth, airy texture without leaving any noticeable cottage cheese flavor.
If you enjoy quiche-style breakfasts, try similar recipes such as crustless ricotta quiche, ham and cheese quiche, asparagus ricotta frittata, spinach and feta egg cups, or a breakfast tart with sausage and cream cheese.
You’ll Love this Cottage Cheese Quiche!
This crustless cottage cheese quiche with bacon and cheddar is ideal for make-ahead breakfasts. It reheats well and accepts any combination of meats, vegetables, and cheeses you have on hand.
I omit the pie crust in this version because crusts often become soggy when stored. Blending the eggs and cottage cheese adds enough body and texture to replace the crust while keeping the quiche tender and satisfying.
If you prefer a traditional presentation, you can line the pie dish with rolled-out pie crust, blind-bake it for 10–15 minutes, then add the egg mixture.
This recipe is a high-protein, filling breakfast that stores well for busy mornings. Try it if you want the creamy texture of quiche without the crust.
Ingredients
- Eggs: large eggs (or substitute with egg whites)
- Cottage Cheese: 2% works well, but any type is fine; ricotta can be substituted
- Cheese: cheddar is recommended, but parmesan, feta, Swiss, or gruyere all work
- Bacon: crumbled cooked bacon; you can use turkey bacon, sausage, ham, or omit meat
- Seasonings: kosher salt and black pepper; optional garlic or mustard powder
- Green Onion: chopped, for color and mild onion flavor
Variations
This quiche is highly versatile—use whatever leftovers or favorite ingredients you have:
Meats: bacon, turkey bacon, cooked breakfast sausage, or diced ham.
Veggies: sautéed onions, roasted red peppers, fresh spinach, broccoli florets, bell peppers, or diced zucchini.
Cheese: try Swiss, Monterey Jack, parmesan, feta, or gruyere for different flavor profiles.
How to Make Crustless Quiche with Cottage Cheese
This recipe is quick and works in a standard 9-inch pie pan or in individual muffin tins for portable servings.
Step 1: Blend the cottage cheese and eggs. Combine eggs, cottage cheese, salt, and pepper in a blender, food processor, or with an immersion blender until smooth. Blending gives a silkier texture than whisking alone.
Step 2: Add mix-ins. Pour the blended mixture into a bowl and stir in the mix-ins—here, 1/2 cup shredded cheddar, crumbled bacon, and sliced green onions.
Step 3: Pour into baking dish. Grease a 9-inch glass pie plate with nonstick spray or a little oil. Pour the mixture into the pan and spread toppings evenly. Sprinkle the remaining cheese on top if desired.
Step 4: Bake. Bake at 375°F (190°C) for about 25–28 minutes, until the center is set. The quiche will puff in the oven and then settle as it cools. Let it rest for five minutes before slicing.
Store leftovers airtight in the refrigerator for up to three days. Reheat individual slices in the microwave for about 30 seconds.
Why This Recipe Works
This crustless quiche is fast, customizable, and make-ahead friendly. Blending the eggs with cottage cheese creates a tender, airy texture that performs well refrigerated and reheated.
Use your favorite combinations—bacon and cheddar, roasted broccoli and swiss, spinach and feta, or ham and gruyere—to suit your family’s tastes. Sliced and stored in an airtight container, it’s ready to reheat for quick breakfasts or to wrap in a tortilla for a breakfast burrito.
Make-Ahead Breakfast Recipes
If you like make-ahead breakfasts, other great options include overnight casseroles, breakfast burritos for the freezer, and French toast bakes. These recipes are easy to prepare in advance and reheat well for busy mornings.
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Crème Brûlée French Toast (Overnight Casserole)
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Sausage Hash Brown Breakfast Casserole
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Freezer Breakfast Burritos with Turkey Sausage
-
Overnight Bagel French Toast Casserole
Crustless Quiche with Cottage Cheese
Equipment
- 9 or 10 inch glass pie pan
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese (I use 2%)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 cup shredded cheddar cheese, divided
- 1/2 cup crumbled cooked bacon
- 2 tablespoons diced green onion
Instructions
- Preheat oven to 375°F (190°C). Coat a glass pie plate with nonstick spray and set aside.
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth. Pour into a bowl and stir in 1/2 cup shredded cheddar, crumbled bacon, and green onion. Pour into prepared pie dish and sprinkle the remaining 1/4 cup cheddar on top.
- Bake for 25–28 minutes, until the center is set. The quiche will puff while baking and settle as it cools. Let rest 5 minutes before slicing.
Notes
Make the quiche ahead and refrigerate in an airtight container. Reheat slices in the microwave on high for about 30 seconds.