When I first swapped heavy cream for cottage cheese in my quiche, I didn’t expect a game-changer—but that’s exactly what happened. This cottage cheese quiche is creamy, fluffy, and packed with protein. The combo of eggs, bacon, cheddar, and scallions makes every bite rich and flavorful, while the cottage cheese keeps it light. It’s perfect for breakfast, brunch, or meal prep. Whether you’re hosting a holiday or just want something hearty and easy, this quiche delivers. From my cozy Asheville kitchen to yours, I hope this simple dish becomes a staple in your home too!
Table of Contents
Why Cottage Cheese Quiche is a Game-Changer
Creamy Texture Without the Heavy Cream
One of the best parts of a good quiche is that creamy, custard-like texture—and you don’t need heavy cream to get it. Cottage cheese does the job beautifully. It blends into the egg mixture, adding moisture and softness while keeping things light and fluffy. Plus, it sneaks in extra protein, making this dish more filling and nutrient-dense. Just ¾ cup of whole milk cottage cheese adds over 20 grams of protein!
Not only does it support a satisfying texture, but it also gives the quiche structure without making it dense. For anyone watching fat content or looking for a high-protein option, this swap is a major win.
A Perfect Match with Eggs & Cheese
Cottage cheese doesn’t just disappear into the background—it enhances the eggs and gives them a lift. When baked, the cottage cheese softens and blends into the eggs, creating a light, airy bite that feels indulgent but doesn’t weigh you down.
Combined with sharp cheddar, crispy bacon, and scallions, it creates a symphony of textures and flavors. Each bite is creamy, cheesy, savory, and just the right amount of salty. If you’re a fan of hearty yet balanced meals, this quiche hits the sweet spot.
You’ll find this same protein-forward approach in my high-protein bagels and cottage cheese bagel recipes—so trust me when I say cottage cheese belongs in your savory rotation.
Key Ingredients for Cottage Cheese Quiche
The Essential Lineup
This recipe comes together with just a few simple ingredients, but each one plays an important role in making this cottage cheese quiche creamy, cheesy, and full of flavor.
- Frozen 9-inch pie crust – A major time-saver. I recommend blind baking it first so the bottom stays crisp and fully cooked.
- Eggs – The backbone of the quiche. They bind everything together and provide protein and richness.
- Cottage cheese – The star! It adds moisture, fluffiness, and over 20 grams of protein per ¾ cup. I prefer full-fat cottage cheese for the best texture.
- Milk – Helps create that signature custard consistency. You can use whole milk or go dairy-free with almond milk.
- Bacon – Adds smoky flavor and salty crunch. Cook it ahead of time and chop it into bite-sized pieces.
- Scallions – Milder than onions, they offer a fresh, subtle bite that complements the eggs perfectly.
- Cheddar cheese – Melts into the filling and adds sharp, tangy flavor. Sharp cheddar gives the most impact, but other cheeses work too.
- Sea salt & pepper – Simple but essential. Don’t skip the seasoning.
These ingredients are easy to find and come together in minutes, especially when using a store-bought crust. The result? A hearty, protein-rich dish that feels special but takes very little effort.
Ingredient Swaps & Tips
Want to change things up? This recipe is incredibly flexible.
- Dairy-Free Option – Use unsweetened almond milk and a dairy-free shredded cheese. Keep the full-fat cottage cheese if you can tolerate dairy—it really makes the texture!
- Lighten it up – Use turkey bacon instead of regular bacon, or swap in chopped ham.
- Cheese Variations – Try mozzarella for a milder flavor or pepper jack for a spicy twist. Even a mix of cheeses works well.
Step-by-Step: How to Make Cottage Cheese Quiche
Prep & Mix the Filling
Making this cottage cheese quiche couldn’t be simpler. If you’re using a store-bought crust, it shaves off most of the prep time—perfect for busy mornings or last-minute brunch plans.
- Blind bake your crust. Follow the package instructions. This step keeps the crust from turning soggy after you pour in the egg mixture.
- Preheat the oven to 350°F while the crust cools slightly.
- In a medium bowl, whisk together:
- 4 large eggs
- ¾ cup full-fat cottage cheese
- ½ cup milk
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Whisk until fully combined and slightly frothy.
This creamy base is what gives the quiche its signature fluffy texture.
Bake to Golden Perfection
Now it’s time to bring in the flavor.
- Stir in your add-ins:
- 3 strips of cooked and chopped bacon
- ½ cup shredded sharp cheddar cheese
- 2 chopped scallions
Mix everything into the egg base until evenly distributed.
- Pour the mixture into the prepared crust. Use a spatula to gently smooth the top.
- Bake for 40–45 minutes until the edges are golden and the center looks just set. Don’t worry if the middle has a slight jiggle—it’ll firm up as it cools.
Let the quiche rest for 10–15 minutes before slicing. The texture is even better once it’s had a little time to set.
This method is simple but impressive—just like my cottage cheese chocolate mousse, which uses similar no-fuss, high-protein ingredients for maximum payoff.
Make-Ahead, Storage & Freezing Tips
Fridge, Freezer, and Reheat Instructions
One of the best things about this cottage cheese quiche is how well it stores. Whether you’re planning for the week or saving leftovers from brunch, it’s a dream meal prep dish.
- In the fridge: Once the quiche has cooled completely, cover it or transfer slices to an airtight container. Store in the refrigerator for up to 5 days.
- In the freezer: For longer storage, wrap individual slices in plastic wrap or foil, then place them in a freezer-safe container. Freeze for up to 3 months.
- To reheat: Warm slices in a 350°F oven, toaster oven, or air fryer until heated through. You can also microwave, but the crust stays crispier with dry heat.
This quiche is just as tasty on Day 3 as it is fresh out of the oven—making it a perfect fit for batch cooking and meal planning.
Perfect for Meal Prep & Holidays
Cottage cheese quiche shines whether you’re serving brunch for two or feeding a crowd. It’s a fantastic option for:
- Holiday brunches (think Easter, Christmas morning, or Mother’s Day)
- Grab-and-go weekday breakfasts
- A quick, protein-packed dinner
You can even make two at once and freeze one—ust like I do with my cottage cheese cookie dough for sweet, protein-packed treats.
FAQs
Is cottage cheese good in quiche?
Yes! It adds protein, creaminess, and a fluffy texture. It blends beautifully with eggs and cheese and holds up well when baked.
Can I substitute cottage cheese for heavy cream in quiche?
Definitely. Cottage cheese provides a creamy consistency without the extra fat and calories of heavy cream, making it a healthier alternative.
Does cottage cheese melt in recipes?
Cottage cheese doesn’t melt like shredded cheese. Instead, it softens and blends into the dish, creating a smooth, tender texture when baked.
Is cottage cheese good with eggs?
Absolutely. Cottage cheese complements eggs by adding moisture and richness. They bake up light and airy, with a soft, flavorful bite.
This cottage cheese quiche is everything I love about home baking—easy, comforting, and delicious with every bite. It’s the kind of recipe that makes you feel like you’ve got your life together, even if the kids are yelling and the dog is licking the counter. With its creamy texture, high protein count, and simple prep, it’s quickly become a favorite in our Asheville kitchen. Whether you’re baking it for a brunch crowd or slicing it for weekday breakfast, I hope this quiche brings you the same joy it brings us. Messy apron and all!
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Cottage Cheese Quiche
Ingredients
- 1 frozen 9-inch pie crust blind baked
- 4 eggs large
- 3/4 cup cottage cheese whole milk
- 1/2 cup milk or dairy-free
- 1/2 cup shredded cheddar cheese sharp preferred
- 3 slices bacon cooked and chopped
- 2 scallions chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F. Blind bake the pie crust as per package directions.
- In a bowl, whisk eggs, cottage cheese, milk, salt, and pepper.
- Stir in bacon, cheese, and scallions.
- Pour mixture into crust and bake for 40–45 minutes until golden and set.
- Cool for 10–15 minutes before slicing and serving.