Cottage Cheese Quiche is a delicious and simple crustless quiche recipe made by blending eggs with cottage cheese. Add in your favorite toppings and enjoy a high protein breakfast that’s a great variation to traditional quiche. 

Cottage Cheese Crustless quiche recipe in a glass baking dish.

This easy recipe for cottage cheese quiche comes together fast and can be made with your favorite toppings.

The secret to light and fluffy eggs is to blend the eggs with cottage cheese. This simple step will give the eggs so much fluff and texture, without any of the cottage cheese taste… trust me!

If you love quiche recipes, try this Crustless Ricotta Quiche or my Ham and Cheese Quiche. For another delicious egg recipe, try this Asparagus Ricotta Frittata, Spinach and Feta Egg Cups or try this Breakfast Tart with sausage and cream cheese. 

You’ll Love this Cottage Cheese Quiche! 

This Cottage Cheese Crustless Quiche with bacon and cheddar is a recipe that I love to make ahead and have around for the week. Plus, you can add in whatever meats, veggies, and cheeses you have on hand! 

While traditional quiche made with pie crust, I omit it in this recipe. I find that pie crust doesn’t hold well as a make-ahead recipe due to its tendency to get mushy with time. 

You’ll love the added texture you get from blending the eggs with the cottage cheese, is more than enough to make up for a lack of piecrust bottom.

Slice of cottage cheese quiche on a white plate with bacon, cheese, and green onions.

Making this for a special occasion? Then by all means, add rolled out piecrust if you like. Simply place piecrust in the bottom of the pie tin, pierce with a fork, and bake for 10-15 minutes before adding the eggs mixture.

This crustless cottage cheese quiche recipe is the perfect high-protein breakfast too. It’s a filling meal that will keep you satisfied all day long and it’s an easy make-ahead breakfast bake. 

So, if you love the creamy texture of quiche without the crust, give this Cottage Cheese Quiche recipe a try. You’re going to love it!

Ingredients

Ingredients including eggs, bacon, and seasonings.
  • Eggs: use large eggs. You can substitute with egg whites if you like. 
  • Cottage Cheese: I always use the 2% low fat cottage cheese but you can use whatever you have on hand. You could even substitute with ricotta cheese. 
  • Cheese: I like to use cheddar cheese, but you can use whatever cheese you have on hand, like parmesan cheese or feta cheese. 
  • Bacon: Crumbled bacon is always a good addition to your crustless quiche, but you can use turkey bacon, breakfast sausage or nothing at all. 
  • Seasonings: a bit of kosher salt and black pepper is all I use but you can add in garlic powder, mustard powder, or whatever seasonings you like. 
  • Green Onion: chopped green onion adds a burst of color and mild onion flavor. 

Variations

This is such a great recipe to add whatever toppings and leftovers you have on hand. You can quickly turn it into any type of quiche your taste buds like! 

Meats: use crumbled bacon, turkey bacon, cooked breakfast sausage, or leftover ham. 

Veggies: this is a great recipe for using sautéed onions, roasted red peppers, chopped fresh spinach, broccoli florets, bell peppers, or diced zucchini. 

Cheese: cheddar cheese, Swiss cheese, Monterey jack, parmesan cheese, feta cheese, or gruyere cheese all add a delicious savory flavor. 

How to Make Crustless Quiche with Cottage Cheese

Cottage Cheese Quiche is super easy to make and comes together quick. You can bake this in a standard pie pan or even individual muffin tins. 

Process shots showing how to make recipe including mixing the ingredients in a blender and pouring into a pie dish.

Step 1: blend the cottage cheese and eggs

Mix together the eggs, cottage cheese, and seasoning. Use either a blender, food processor, or emersion blender to whip the ingredients together. 

You could just whisk these ingredients together but you won’t have the smooth texture 

Step 2: add in mix ins

​Pour mixture into a bowl and add in your mix ins. Here, I’m using crumbled bacon, shredded cheddar, and sliced green onions. 

Step 3: pour into baking dish

Grease a 9 inch pie plate with nonstick cooking spray or brush on olive oil. Pour the egg mixture into the baking dish and use a spoon to spread around the toppings so they are even. 

You can sprinkle extra cheese on top of the quiche before baking if desired. 

​Step 4: bake

​Carefully place the quiche on the center rack in a preheated oven. Bake for about 25-30 minutes, until the eggs are set. 

​Let the quiche cool on a wire rack for five minutes before using a serrated knife to cut into individual slices. 

Store leftovers in an airtight container or in plastic wrap in the refrigerator for up to three days.  

Cottage Cheese Quiche on a white plate topped with bacon and green onions.

Why This Recipe Works

This simple quiche recipe comes together FAST and is totally customizable.

Here, I used my family’s favorite breakfast ingredients: bacon and cheese! But you could absolutely make this quiche using different combos such as roasted broccoli, spinach, ham, sausage, and whatever cheese you have on hand. 

You are going to love how quick this dish comes together and how make-ahead friendly it really is. While many egg dishes lose their luster in the fridge, this Bacon Cheddar Crustless Quiche holds up well and reheats beautifully.

Make this the day of or up to three days in advance! Just slice up the quiche and store in an airtight container in the refrigerator. To reheat, cut a slice and microwave on high for about 30 seconds. Serve with salsa, hot sauce, or roll in a tortilla for a quick breakfast burrito.

Slice of cottage cheese quiche on a white plate.

Make-Ahead Breakfast Recipes

Love make-ahead breakfasts? Me too! Be sure to check out some my favorite make-ahead breakfast recipes:

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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cottage cheese quiche.

Crustless Quiche with Cottage Cheese

This easy to make quiche gets a fluffy light texture by blending the eggs with cottage cheese. Feel free to subsitute whatever meats, veggies, or cheese you have on hand.
5 from 38 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 8 servings
Calories: 142kcal
Cost: 8

Equipment

  • 9 or 10 inch glass pie pan

Ingredients

  • 6 large eggs
  • ¾ cup cottage cheese (I use 2% cottage cheese)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¾ cup shredded cheddar cheese, divided
  • ½ cup crumbled cooked bacon
  • 2 tablespoons green onion, diced

Instructions

  • Preheat oven to 375° degrees. Coat a glass pie plate with nonstick cooking spray, set aside.
  • In a blender, add eggs, cottage cheese, salt and pepper. Blend until there are no chunks left. Pour egg mixture into a bowl and mix in ½ cup shredded cheddar cheese, crumled cooked bacon, and green onion. Pour into prepared pie dish. Sprinkle with remaining ¼ cup cheddar cheese.
  • Bake for 25-28 minutes, or until eggs are cooked through and set in the middle. (Note that the dish will be puffy when baking but will settle when taken out of the oven.) Remove from oven and let cool for 5 minutes before cutting into slices.

Notes

Make ahead this entire dish and refrigerate in an airtight container. When ready to eat, just place a slice of the crustless quiche in the microwave on high for 30 seconds. 

Nutrition

Calories: 142kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 542mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 1mg
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Recipe Rating




44 Comments

  1. 5 stars
    I love this recipe! My only issue with it is it didn’t cook in center but outside edges were overdone. How can I cook it more evenly?

    1. Make sure you’re cooking it on the center rack in your oven. Also, be sure you are draining the excess moisture from the ricotta and whipping it well with the hand mixer.

  2. We are always looking for low carb low calorie recipes.
    Thanks for sharing, it is a delicious quick meal!
    We just add a salad and fresh fruit to complete the meal.

    1. I just made this today, I needed something easy to eat after dental surgery. I made it ramekins instead of pie pan because I couldn’t have the bacon etc until I’m healed up and only used the cheddar cheese in mine and put the other ingredients in for my husband. I’m not fond of eggs, but this was the best egg recipe I’ve made in a very long time, it was so good, and my husband loved it too. I never leave reviews on recipe sites, but this was just too good not to. Will definitely make this again and again. Thank you

  3. 5 stars
    I’ve been making this recipe every Sunday to have easy breakfast ready to go for the mornings before work! I store individual slices and they reheat great. It’s a really consistent recipe, and I love that I can keep the egg/cottage cheese base and switch up the fillings to keep from getting bored. Thank you for the new staple!

  4. 5 stars
    This was so good. I followed the recipe, using 4% cottage cheese, and regular bacon I cooked in the oven. I put avocado, diced tomatoes and green onions on top with a little hot sauce. The texture of the quiche reminded me of Starbucks egg bites! My husband loved it and he hates cottage cheese. Thank you for the high protein, delicious recipe!