Protein-Packed Cottage Cheese Quiche

If you ask me, cottage cheese in quiche is a total game changer.

This protein-packed breakfast dish makes a satisfying meal that’s loaded with flavor and texture. Creamy cottage cheese and sharp cheddar pair with smoky bacon and fresh scallions for a savory combo that really delivers.

It’s baked in a flaky pie crust with eggs and a touch of milk until golden and set. Simple seasonings like onion powder and black pepper help the whole thing come together.

It’s a filling dish that works for breakfast, lunch, or dinner – perfect when you want something hearty without spending hours in the kitchen.

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What Kind of Cottage Cheese Should I Use?

For this quiche, you can use any type of cottage cheese you have on hand – small curd, large curd, or even whipped cottage cheese will all work just fine. Full-fat cottage cheese will give you the creamiest, richest results, but low-fat or fat-free versions work too if you’re watching calories. If you’re not a fan of the lumpy texture, try blending your cottage cheese in a food processor for a few seconds before adding it to the egg mixture – this creates a super smooth filling that’s almost like ricotta. The beauty of cottage cheese in quiche is that it adds tons of protein and a nice tangy flavor without making the filling too heavy.

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Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Cottage cheese: You can use ricotta cheese instead, which gives a similar creamy texture. Greek yogurt also works, though it’ll make the quiche slightly tangier.
• Pie crust: Store-bought or homemade both work great. If you want to skip the crust entirely for a crustless quiche, just grease your pie dish well and reduce the baking time by about 5-10 minutes.
• Bacon: Swap in cooked sausage, ham, or turkey bacon if that’s what you have. For a vegetarian version, try sautéed mushrooms or sun-dried tomatoes instead.
• Cheddar cheese: Swiss, Gruyere, or mozzarella all melt nicely in quiche. You can even mix a couple types together for more flavor.
• Scallions: Regular onions work fine – just sauté them first to soften. Leeks are another good option and add a milder onion flavor.
• Milk: Heavy cream makes a richer quiche, while half-and-half sits right in the middle. Even almond or oat milk can work if you need a dairy-free option.

Watch Out for These Mistakes While Baking

The biggest mistake people make with quiche is not pre-baking the crust, which leads to a soggy bottom that can ruin an otherwise perfect dish – make sure to bake your crust until it’s lightly golden before adding the filling.

Overbaking is another common issue that results in a rubbery, watery quiche, so pull it from the oven when the center still has a slight jiggle (it should wobble like jello when you shake the pan gently).

Don’t skip the resting time after baking, as those 10-15 minutes allow the eggs to finish setting and make slicing much cleaner.

One more tip: if you’re using regular cottage cheese instead of small curd, give it a quick blend in a food processor for a smoother texture that won’t leave lumpy pockets in your quiche.

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What to Serve With Cottage Cheese Quiche?

This quiche is pretty filling on its own, but I love serving it with a simple mixed greens salad tossed with a light vinaigrette to balance out the richness. Fresh fruit like sliced strawberries, melon, or grapes makes a great side too, especially if you’re serving this for brunch. For a heartier meal, roasted potatoes or hash browns are always a crowd-pleaser alongside quiche. If you’re feeding a bigger group, consider adding some buttered toast points or a basket of warm croissants to round out the spread.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It makes for an easy grab-and-go breakfast or lunch throughout the week.

Freeze: This quiche freezes great for up to 2 months. Let it cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. You can also freeze the whole quiche if you prefer, just make sure it’s wrapped well to prevent freezer burn.

Reheat: For the best texture, reheat your quiche in the oven at 350°F for about 15-20 minutes until warmed through. If you’re in a hurry, the microwave works too—just heat on medium power for 1-2 minutes to avoid making the eggs rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 60-70 g
• Fat: 90-105 g
• Carbohydrates: 70-80 g

Ingredients

For the base:

• 1 pie crust (I always use Pillsbury refrigerated pie crusts)

For the filling:

• 4 eggs (room temperature, about 70°F)
• 1 cup cottage cheese (I prefer Good Culture for better texture and moisture)
• 1/4 cup milk
• 1/4 tsp salt
• 1/2 tsp pepper
• 3 slices bacon (cooked and crumbled into 1/2-inch pieces)
• 2 scallions (thinly sliced including the white and green parts)
• 1 cup cheddar cheese (freshly shredded for better melting)
• 1/4 tsp onion powder

Step 1: Prepare the Pie Crust

• 1 pie crust

Preheat your oven to 375°F.

Remove the refrigerated pie crust from its packaging and place it in a 9-inch pie dish, gently pressing it into the corners and up the sides.

Prick the bottom with a fork several times to prevent puffing during baking.

Bake for 8-10 minutes until it’s just set and lightly golden but not fully cooked through.

Remove from the oven and set aside while you prepare the filling.

This partial bake prevents a soggy crust since we’ll be pouring a wet custard mixture into it.

Step 2: Prepare the Ingredients

• 4 eggs
• 3 slices bacon
• 2 scallions
• 1 cup cheddar cheese

While the crust is baking, allow your eggs to come to room temperature if they haven’t already—this helps them incorporate smoothly into the mixture.

Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate and crumble into 1/2-inch pieces once cooled.

Slice the scallions thinly, keeping the white and green parts separate for now (add white parts to the filling, reserve green for garnish).

Shred the cheddar cheese fresh if you haven’t already, as it melts much more evenly than pre-shredded varieties.

I find fresh-shredded cheese creates a much creamier quiche because it contains less anti-caking agent.

Step 3: Build the Custard Filling

• 4 eggs
• 1 cup cottage cheese
• 1/4 cup milk
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp onion powder
• cooked and crumbled bacon from Step 2
• scallion whites from Step 2
• freshly shredded cheddar cheese from Step 2

In a large bowl, whisk together the room temperature eggs, cottage cheese, milk, salt, pepper, and onion powder until smooth and well combined.

The cottage cheese may have some lumps initially, but whisking helps break them down and create a creamier texture.

Gently fold in the cooked bacon, white parts of the scallions, and freshly shredded cheddar cheese until evenly distributed throughout the mixture.

Don’t overmix at this point—you want to maintain the light, airy texture of the whisked eggs.

Step 4: Fill and Bake the Quiche

• custard filling from Step 3
• partially baked pie crust from Step 1

Pour the custard filling from Step 3 into the pre-baked pie crust, making sure the ingredients are distributed evenly.

Reduce the oven temperature to 350°F and place the quiche in the center of the oven.

Bake for 40-45 minutes until the filling is set but still has a slight jiggle in the very center when you gently shake the pan—this indicates it’s cooked through but still creamy rather than rubbery.

The edges should be golden and pulling slightly from the crust.

I like to tent the edges with foil in the last 10 minutes if they’re browning too quickly.

Step 5: Rest and Serve

• reserved scallion greens from Step 2

Remove the quiche from the oven and let it rest on the counter for 10-15 minutes before slicing.

This resting period allows the custard to set completely and makes the quiche much easier to slice into clean portions.

Top with the reserved green scallion parts as a fresh garnish just before serving.

Slice into wedges and serve warm or at room temperature.

Protein-Packed Cottage Cheese Quiche

Delicious Protein-Packed Cottage Cheese Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 servings

Calories 1475 kcal

Ingredients

  

For the base::

• 1 pie crust (I always use Pillsbury refrigerated pie crusts)

For the filling::

• 4 eggs (room temperature, about 70°F)
• 1 cup cottage cheese (I prefer Good Culture for better texture and moisture)
• 1/4 cup milk
• 1/4 tsp salt
• 1/2 tsp pepper
• 3 slices bacon (cooked and crumbled into 1/2-inch pieces)
• 2 scallions (thinly sliced including the white and green parts)
• 1 cup cheddar cheese (freshly shredded for better melting)
• 1/4 tsp onion powder

Instructions

 

• Preheat your oven to 375°F. Remove the refrigerated pie crust from its packaging and place it in a 9-inch pie dish, gently pressing it into the corners and up the sides. Prick the bottom with a fork several times to prevent puffing during baking. Bake for 8-10 minutes until it's just set and lightly golden but not fully cooked through. Remove from the oven and set aside while you prepare the filling. This partial bake prevents a soggy crust since we'll be pouring a wet custard mixture into it.
• While the crust is baking, allow your eggs to come to room temperature if they haven't already—this helps them incorporate smoothly into the mixture. Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate and crumble into 1/2-inch pieces once cooled. Slice the scallions thinly, keeping the white and green parts separate for now (add white parts to the filling, reserve green for garnish). Shred the cheddar cheese fresh if you haven't already, as it melts much more evenly than pre-shredded varieties. I find fresh-shredded cheese creates a much creamier quiche because it contains less anti-caking agent.
• In a large bowl, whisk together the room temperature eggs, cottage cheese, milk, salt, pepper, and onion powder until smooth and well combined. The cottage cheese may have some lumps initially, but whisking helps break them down and create a creamier texture. Gently fold in the cooked bacon, white parts of the scallions, and freshly shredded cheddar cheese until evenly distributed throughout the mixture. Don't overmix at this point—you want to maintain the light, airy texture of the whisked eggs.
• Pour the custard filling from Step 3 into the pre-baked pie crust, making sure the ingredients are distributed evenly. Reduce the oven temperature to 350°F and place the quiche in the center of the oven. Bake for 40-45 minutes until the filling is set but still has a slight jiggle in the very center when you gently shake the pan—this indicates it's cooked through but still creamy rather than rubbery. The edges should be golden and pulling slightly from the crust. I like to tent the edges with foil in the last 10 minutes if they're browning too quickly.
• Remove the quiche from the oven and let it rest on the counter for 10-15 minutes before slicing. This resting period allows the custard to set completely and makes the quiche much easier to slice into clean portions. Top with the reserved green scallion parts as a fresh garnish just before serving. Slice into wedges and serve warm or at room temperature.