I first made a cottage cheese quiche on a sleepy Saturday when the fridge held odd bits and I wanted something that felt both homey and a little lighter than a classic quiche, the cottage cheese turned silky in the egg custard and the whole kitchen smelled like comfort while I waited for the crust to set.
Why You’ll Love It
This cottage cheese quiche is friendly to new bakers and busy cooks alike, it is forgiving, uses simple ingredients you may already have, and slices into warm wedges that work for breakfast, a casual lunch, or a relaxed weekend brunch with friends and family.
Serves 6
Prep Time: 15 minutes |
Cook Time: 40 minutes |
Total Time: 55 minutes
Ingredients
- 1 refrigerated 9 inch pie crust (store bought or homemade)
- 1 1/2 cups (340 g) cottage cheese, lightly drained
- 4 large eggs
- 1/2 cup (120 ml) whole milk or milk of choice
- 1 cup (100 g) shredded cheddar cheese
- 1 small yellow onion, thinly sliced and sautéed (optional)
- 1 tablespoon olive oil or butter for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
- 2 tablespoons chopped fresh chives or parsley for garnish
Instructions
- Preheat oven to 375 F and place the refrigerated pie crust into a 9 inch pie dish, crimp the edges and prick the bottom lightly with a fork.
- If using onion, heat the oil in a skillet over medium and cook the sliced onion until soft and just starting to brown, set aside to cool slightly.
- In a large bowl whisk the eggs with the milk, add the cottage cheese, shredded cheddar, salt, pepper, and nutmeg, stir until combined but do not overwork the cottage cheese so it keeps some texture.
- Fold in the cooled sautéed onion if using, then pour the filling into the prepared crust and smooth the top.
- Bake on a middle rack for 35 to 45 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for 10 to 15 minutes before slicing, garnish with chopped chives or parsley and serve warm or at room temperature.
Recipe Variations
- Spinach and Tomato Cottage Cheese Quiche: Fold 1 cup of wilted spinach and 1/2 cup of halved cherry tomatoes into the filling for a brighter, vegetable forward version.
- Herb and Goat Cheese Twist: Replace half the cheddar with 4 ounces soft goat cheese and add 1 tablespoon each of chopped dill and basil for a tangy herbal profile.
- Crustless Cottage Cheese Quiche: Skip the crust, grease a pie dish well, reduce bake time by 5 to 10 minutes and enjoy a lower carb version.
- Vegetarian Mushroom and Swiss: Sauté 1 cup sliced mushrooms until golden and swap cheddar for Swiss for an earthy variation.
Make Ahead: You can prepare the filling and sauté the onions up to 24 hours ahead, keep covered in the refrigerator, then pour into the crust and bake when ready; fully baked quiche stores in the fridge for 3 to 4 days wrapped tightly or in an airtight container, reheat slices gently in a low oven or on the stovetop in a skillet.
Frequently Asked Questions
Can I use low fat cottage cheese for this quiche
Yes you can use low fat cottage cheese but the quiche will be slightly less rich, consider adding a bit more cheese or an extra egg yolk for creaminess
Can this be frozen
You can freeze whole baked quiche or individual slices for up to 2 months wrapped well in plastic wrap and foil, thaw overnight in the fridge and reheat gently in the oven
How do I know when the quiche is done
The center should be mostly set with a slight jiggle, a knife inserted near the center should come out clean or with just a few moist crumbs
Can I swap the pie crust for a gluten free crust
Yes use a store bought or homemade gluten free pie crust and follow the same baking times, check for doneness a few minutes earlier as crusts vary
Cottage Cheese Quiche
This cottage cheese quiche is friendly to new bakers and busy cooks alike, it is forgiving, uses simple ingredients you may already have, and slices into warm wedges that work for breakfast, a casual lunch, or a relaxed weekend brunch with friends and family.
Ingredients
- 1 refrigerated 9 inch pie crust (store bought or homemade)
- 1 1/2 cups (340 g) cottage cheese, lightly drained
- 4 large eggs
- 1/2 cup (120 ml) whole milk or milk of choice
- 1 cup (100 g) shredded cheddar cheese
- 1 small yellow onion, thinly sliced and sautéed (optional)
- 1 tablespoon olive oil or butter for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
- 2 tablespoons chopped fresh chives or parsley for garnish
Instructions
- Preheat oven to 375 F and place the refrigerated pie crust into a 9 inch pie dish, crimp the edges and prick the bottom lightly with a fork.
- If using onion, heat the oil in a skillet over medium and cook the sliced onion until soft and just starting to brown, set aside to cool slightly.
- In a large bowl whisk the eggs with the milk, add the cottage cheese, shredded cheddar, salt, pepper, and nutmeg, stir until combined but do not overwork the cottage cheese so it keeps some texture.
- Fold in the cooled sautéed onion if using, then pour the filling into the prepared crust and smooth the top.
- Bake on a middle rack for 35 to 45 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for 10 to 15 minutes before slicing, garnish with chopped chives or parsley and serve warm or at room temperature.
Conclusion
This cottage cheese quiche is a gentle, approachable recipe that rewards simple ingredients with warm comforting results, it is forgiving for first timers and flexible enough for small improvisations, so give yourself permission to try it, adjust the mix-ins you like, and trust the process as you build a new go to for breakfast or a relaxed meal.
