Description
This protein-packed Crustless Cottage Cheese Breakfast Quiche transforms ordinary breakfast into something extraordinary! With a perfectly fluffy texture from cottage cheese, sharp cheddar, and fresh vegetables, this no-fuss quiche comes together in minutes but tastes like you spent hours in the kitchen. Perfect for meal prep, brunch gatherings, or a protein-rich start to your busy day!
Ingredients
Scale
- 1½ cups cottage cheese (full-fat for extra creaminess)
- 6 large eggs, room temperature
- ½ cup milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 small onion, finely diced
- 1 bell pepper (any color), diced
- 1 cup baby spinach, roughly chopped
- 4 strips bacon, cooked crisp and crumbled (or swap for sausage crumbles)
- 2 teaspoons fresh chives, snipped (plus extra for garnish)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt (adjust to taste)
- Nonstick cooking spray or a pat of butter, for greasing the dish
Instructions
- Preheat & Prep Your Pan: Preheat your oven to 350°F (175°C). Coat a 9-inch pie plate or oven-safe skillet thoroughly with nonstick spray or butter.
- Sauté the Veggies: Heat a medium skillet over medium heat. Add diced onion and bell pepper with a drizzle of olive oil or small dab of butter. Sauté until the onion is translucent and the pepper is tender, about 4–5 minutes. Remove from heat, stir in the chopped spinach, and let it wilt in the warm pan.
- Whisk the Base: In a large mixing bowl, whisk together the eggs, milk, cottage cheese, Dijon mustard, garlic powder, salt, and pepper until well combined. Break up any clumps of cottage cheese for a smoother custard.
- Assemble the Quiche: Distribute the sautéed vegetable mixture and crumbled bacon evenly in your greased dish. Pour the egg-cheese mixture over the top, then sprinkle with shredded cheddar and snipped chives.
- Bake to Perfection: Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. Test doneness by gently shaking the pan—the center should jiggle slightly but not appear liquid.
- Rest & Serve: Remove from oven and let rest for 5 minutes before slicing. This brief rest allows for cleaner slices. Garnish with additional chives, slice into wedges, and serve warm.
Notes
- For the creamiest texture, use full-fat cottage cheese rather than low-fat versions.
- Room temperature eggs and dairy blend more smoothly than cold ingredients.
- To make ahead: You can sauté the vegetables up to 2 days in advance and refrigerate until ready to use.
- For a vegetarian version, simply omit the bacon or substitute with plant-based bacon alternatives.
- Thoroughly cooking vegetables before adding them to the egg mixture prevents excess moisture that could make your quiche watery.
- This quiche freezes beautifully! Cool completely, slice into portions, wrap individually, and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American, Breakfast
Nutrition
- Serving Size: 1/6 of quiche
- Calories: 245
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 215mg
Keywords: Crustless Quiche, Cottage Cheese Quiche, High Protein Breakfast, Gluten-Free Breakfast, Meal Prep Breakfast, Easy Breakfast Casserole, Low Carb Breakfast, Keto-Friendly Breakfast