Nothing beats waking up to a warm, savory breakfast that feels both nourishing and indulgent. That’s exactly why I’m excited to share this Crustless Cottage Cheese Breakfast Quiche Recipe with you—it’s a light, fluffy, and protein-packed morning treat that comes together easily and works for any day of the week. Whether you’re meal prepping for busy mornings or craving a cozy brunch, this crustless quiche will quickly become a favorite.
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Why You’ll Love This Crustless Cottage Cheese Breakfast Quiche Recipe
This quiche balances creamy cottage cheese with the richness of eggs and melty shredded cheese, delivering a texture that’s nothing short of comforting. The absence of a crust means it’s lower in carbs but still filling—perfect for weekday mornings when you want something wholesome without fuss. Plus, you get to customize it endlessly with veggies, meats, or herbs, making every bite pleasantly flavorful.
- Texture you want: Silky, tender custard with pockets of creamy cheese and a golden top.
- Flavor that pops: A subtle tang from the cottage cheese balanced with savory add-ins like bacon or mushrooms.
- Everyday ingredients: Eggs, cheese, milk, and staple produce you likely already have.
- Works for any night: Breakfast, brunch, or a quick dinner—this quiche fits every meal slot.
Ingredient Spotlight
The magic starts with cottage cheese, which adds creaminess and protein without heaviness. Choosing a full-fat or low-fat version affects richness, but both work beautifully. The shredded cheese is your flavor base, so go with what you love—cheddar offers sharpness, Swiss brings nuttiness, and feta adds a salty tang. Lastly, eggs and a touch of milk or cream tie everything into a luscious custard. Pick fresh veggies and quality proteins to keep your quiche bright and satisfying.
- Cottage Cheese: Look for small curds and good freshness—the creamier, the better for texture.
- Shredded Cheese: Sharp cheddar or Swiss melts perfectly; feta adds character if you prefer tangy notes.
- Eggs: Farm-fresh or free-range eggs provide richer flavor and a better color.
Seasonality & Sourcing
When you’re building your Crustless Cottage Cheese Breakfast Quiche Recipe, opt for fresh, in-season veggies like bell peppers or spinach to brighten it up and save money. Locally sourced dairy products often have superior flavor and creaminess, which really boosts the final dish. If mushrooms are your go-to add-in, grab them firm and spotless for the best taste and texture. And if you’re on a budget, frozen spinach or pre-cooked bacon works well without sacrificing convenience.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough to give the quiche a beautiful golden top without drying it out. Grease your 9-inch pie dish or 8×8 baking dish generously with butter or nonstick spray—that helps the edges release easily later. A common slip-up here is not greasing well enough, which can make cleanup a headache, so don’t skip this step!
Step 2 — Cook & Build Flavor
In a large bowl, whisk together 6 large eggs, 1 cup of cottage cheese, ½ cup shredded cheese, and ¼ cup milk or cream. Add ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, and ½ teaspoon garlic powder if you want a hint of extra warmth. Fold in your diced bell peppers, mushrooms, spinach, or cooked sausage gently. Pour this mixture into your prepared dish and spread it out evenly. Bake for about 30 to 35 minutes until the top is lightly browned and the center is set—test doneness by inserting a knife; it should come out clean. If it’s undercooked, bake a few more minutes, but keep an eye to avoid drying it out.
Step 3 — Finish & Rest
Once out of the oven, let your Crustless Cottage Cheese Breakfast Quiche Recipe rest for 5 to 10 minutes. This resting time helps the custard set fully and makes slicing neater. You’ll notice the aroma deepening and the texture settling into that silky, spoonable goodness. If you cut it too soon, the slices might crack or crumble, so patience here pays off beautifully.
Troubleshooting Crustless Cottage Cheese Breakfast Quiche Recipe
If your quiche turns out too dry, try reducing baking time slightly or adding a splash more milk next time. For a bland taste, don’t shy away from boosting your seasoning, especially salt and pepper, or use more flavorful add-ins like sharp cheeses or bacon. Sogginess often happens if moisture-heavy veggies aren’t pre-cooked; sauté mushrooms or spinach first to eliminate excess water before folding them in. These simple tweaks will have your quiche singing every time.
Pro Tips
From experience, I’ve learned a few tricks that make this Crustless Cottage Cheese Breakfast Quiche Recipe shine. Gentle folding keeps your veggies intact but evenly distributed. Choosing full-fat dairy creates a richer custard, but low-fat versions work if you prefer lighter fare. Also, timing is everything—don’t rush cooling to avoid crumbling slices. Lastly, don’t be afraid to experiment with herbs or spices to tailor it to your taste.
- Heat control: Maintain a consistent 375°F oven to cook evenly without drying.
- Timing window: Check for doneness around 30 minutes to avoid overbaking.
- Make-ahead move: Prepare the mixture the night before and bake fresh in the morning.
- Avoid this pitfall: Don’t overload with watery veggies unless pre-cooked carefully.
Variations & Substitutions
Customizing your Crustless Cottage Cheese Breakfast Quiche Recipe is part of the fun. Swap out meats for smoked salmon or tofu for a vegetarian twist. Use almond or oat milk in place of dairy for a dairy-free version, though the texture will shift a bit. Experiment with spices like smoked paprika or fresh herbs such as chives and dill for new flavor dimensions. Just remember, balance is key—keep your moisture and seasoning in check for a perfect quiche every time.
Great Debates
One classic debate when making this quiche is whether to use butter or oil to grease the pan. Butter lends a slightly richer flavor and browns nicely, but oil is straightforward and less likely to burn. Another discussion is milk versus heavy cream; cream adds indulgence but ups the calories, while milk keeps it light. Personally, I lean toward butter and milk for a good balance of flavor and texture, but both work well so do what feels right for you.
Make-Ahead, Storage & Freezing
This quiche keeps beautifully in the fridge for up to 4 days in an airtight container. Reheat gently in the oven or microwave, covering loosely to trap moisture. For freezing, slice the quiche first and wrap individual portions tightly in plastic wrap and foil—this way, you can thaw just what you need. Thaw in the fridge overnight and reheat slowly to preserve that tender custard texture without rubberiness.
Yield & Conversions
This recipe yields about 6 generous servings—perfect for a family breakfast or leftovers throughout the week. You can easily double the recipe for a larger crowd using a 9x13-inch dish or halve it for a smaller household, using a loaf pan or smaller baking dish. For metric conversions: 6 eggs (~300g), 240ml cottage cheese, 120ml shredded cheese, and 60ml milk usually work well.
Serving Ideas & Pairings
I love serving this quiche alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Fresh salsa or a dollop of sour cream also pairs wonderfully if you want a creamy contrast. Toasted whole-grain bread or seasoned roasted potatoes make excellent side options to round out your meal. Keep it light or hearty depending on your mood!
FAQs
Absolutely! Low-fat cottage cheese works well and lightens the dish, though the texture may be slightly less creamy than full-fat.
No worries—simply omit it or add a pinch of onion powder or fresh minced garlic sautéed with your veggies for a flavorful alternative.
Yes! Bake as usual, cool completely, then slice and freeze portions wrapped tightly. Thaw overnight in the fridge before reheating.
Make sure to pre-cook moisture-heavy veggies like mushrooms or spinach to reduce water content before adding them to the quiche mixture.
Notes, Tools & Special Equipment
You’ll want a sturdy 9-inch pie dish or an 8×8 square baking dish for even cooking. A good whisk helps incorporate air for a fluffy texture, and a nonstick spray or softened butter ensures easy release. If you have an oven thermometer, use it to double-check your oven temperature for consistent results—ovens vary widely! No special mixers necessary, just a bowl and spoon will get you through this charming Crustless Cottage Cheese Breakfast Quiche Recipe.
PrintPrintable Recipe 📖
Crustless Cottage Cheese Breakfast Quiche Recipe
This Crustless Cottage Cheese Breakfast Quiche is a protein-packed, low-carb breakfast option that's easy to customize with your favorite veggies and meats. Made with a creamy mixture of eggs, cottage cheese, shredded cheese, and optional add-ins, it bakes to golden perfection without the need for a crust, making it a wholesome and delicious way to start your day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Base Ingredients:
- 6 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup shredded cheese (cheddar, Swiss, or feta)
- ¼ cup milk (or heavy cream for a richer texture)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Suggested Add-Ins (Choose Your Favorites!):
- ½ cup diced bell peppers
- ½ cup chopped spinach or kale
- ½ cup sliced mushrooms
- ¼ cup finely chopped onions
- ½ cup cooked bacon, ham, or sausage
Instructions
- Preheat & Prepare the Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or an 8×8 baking dish with nonstick spray or butter to prevent sticking.
- Mix the Egg Base: In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, milk, salt, and black pepper until well combined. Stir in garlic powder or any extra seasonings if using.
- Add Your Mix-Ins: Fold in your chosen chopped vegetables, meats, and herbs evenly into the egg mixture. Pour this combined mixture into the prepared baking dish and spread it out evenly.
- Bake the Quiche: Place the dish in the oven and bake for 35 minutes, or until the quiche is golden on top and firm in the center. Check doneness by inserting a knife into the center—it should come out clean.
- Cool & Serve: Allow the quiche to cool for 5 to 10 minutes before slicing. Serve warm for best flavor, or let it cool completely to store for meal prep.
Notes
- You can customize the quiche with your favorite vegetables and proteins to suit your taste preferences.
- For a richer texture, substitute milk with heavy cream.
- Use full-fat or low-fat cottage cheese based on your dietary preference.
- If you want a vegetarian option, omit the meat add-ins and add extra vegetables.
- Letting the quiche cool slightly helps it set and makes slicing easier.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
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