Homemade Quiche with Cottage Cheese

A homemade quiche with cottage cheese is a perfect protein-packed breakfast, lunch or brunch. Whether you’re hosting a festive brunch, prepping a protein-packed breakfast, or planning a week of make-ahead meals, this homemade quiche checks all the boxes. It’s colourful, flavourful, and packed with healthy ingredients like eggs, cottage cheese, and vibrant red peppers. The secret ingredient? Cottage cheese! It adds protein and creaminess while keeping the quiche light.

My filling in this recipe includes bacon, green onions, red peppers and sharp cheddar. Keep reading for other filling ideas including vegetarian options.

Also read: Go Anywhere Egg Bites, Savoury Breakfast Strata, Apple Cranberry French Toast Bake, Orange Salad

Why Use Cottage Cheese in Quiche?

Cottage cheese might not be the first thing you think of for quiche, but it’s a game-changer! Here’s why I like adding it:

• High in Protein: Cottage cheese boosts the protein content, making this quiche a hearty, satisfying option.
• Creamy Texture: Blitzed cottage cheese gives the filling a smooth, rich texture so it needs less heavy cream.
• Healthier Choice: It’s lower in fat and calories than cream or sour cream, so you can enjoy a wholesome meal without sacrificing flavour.

Easy Quiche Variations – Make it Vegetarian

This quiche is endlessly adaptable! Here are some ideas to mix things up:

• Vegetarian: Swap bacon for sautéed mushrooms, caramelized onions, spinach, broccoli or asparagus. For a little smoky flavour add 1/4-1/2 tsp of smoked paprika. Be sure to precook or sauté veggies to prevent soggyness.
• Cheese Lovers: Experiment with Swiss, Gruyère, feta or a mix of sharp cheddar and Parmesan.
• Pop of Colour: Add roasted red peppers or sun-dried tomatoes for pops of colour but avoid fresh tomatoes as they will add to much moisture.
• Spicy: Toss in a pinch of chili flakes, cayenne pepper or diced jalapeños for a kick.

How to Make It Crustless

Looking to skip the crust? No problem!

• Grease a 9-inch pie dish or baking pan with butter or nonstick spray.
• Pour the filling directly into the prepared dish and bake as directed.
• Without the crust, the quiche is lower in carbs, making it a great choice for keto or gluten-free diets.

You may also want to check out Frittatas or Egg Muffins as an alternative.

How to Freeze Unbaked Quiche

Quiche is a perfect make-ahead dish for busy mornings or holiday gatherings. Here’s how:

1. To Freeze Before Baking:
   • Assemble the quiche in a pie pan or freezer-safe dish but do not bake.
   • Wrap tightly in plastic wrap and then in foil to prevent freezer burn.
   • Freeze for up to 3 months.
   • If you need the pie pan, freeze the quiche in the pie dish for 2 hours or frozen solid, then remove from pan, wrap well and freeze. Return to pie pan to thaw and bake.
2. To Bake From Frozen:
   • Preheat the oven to 375°F (190°C).
   • Remove the plastic wrap and foil.
   • Bake directly from frozen for 50–60 minutes, or until the center is set.
3. To Thaw Before Baking:
   • Transfer the frozen quiche to the refrigerator the night before.
   • Bake as directed (30–40 minutes at 375°F).

Why Par-Bake the Pie Crust?

Par-baking, or partially baking the pie crust, is a key step to ensuring your quiche has a crisp, golden base instead of a soggy bottom. Here’s why par-baking is worth the effort:

1. Crisp Texture: Par-baking gives the crust a head start, helping it stay crisp even after you add the wet filling.
2. Prevents Sogginess: The initial bake creates a barrier that prevents the liquid custard from soaking into the dough.
3. Even Cooking: A par-baked crust ensures that both the crust and the filling cook perfectly in the same amount of time.
4. Professional Results: Par-baking helps your quiche slice cleanly and look as good as it tastes!

How To Par-bake:

1. Preheat your oven to 375°F (190°C).
2. Roll out your pie dough and fit it into your pie dish crimping edges as desired. If using frozen, thaw pie crust.
3. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice.
4. Bake for 10–12 minutes until the edges start to set and turn slightly golden.
5. Remove the weights and parchment, and bake for another 5 minutes or until the bottom is just lightly golden.
6. Let the crust cool slightly before adding your quiche filling, then bake as directed.

How to Store Leftover Quiche

If you have leftover quiche, here’s how to store it:

• In the Fridge: Cover tightly with plastic wrap or place in an airtight container. Store for up to 4 days.
• In the Freezer: Slice the quiche into individual portions. Wrap each slice in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.

How to Reheat

• From the Fridge: Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, or microwave for 1–2 minutes.
• From the Freezer: Reheat frozen slices in the oven at 350°F (175°C) for 20–25 minutes, or until heated through.