I’ve loved cottage cheese quiche for what feels like forever.
It’s such a good source of creaminess with a softer flavor.
The creaminess, nuance and lack of overpowering flavor tastes great alongside the other ingredients. Plus, the cottage cheese gives the quiche a very light acidity that plays well with herbs, but also with all sorts of meat and vegetables (spinach and leek, for instance, which go quite well with the butternut base).
This post will give you my recipes for these nutritious but flavorful cottage cheese quiches.
The 17 Best Cottage Cheese Quiches
1. Spinach and Cottage Cheese Quiche
When I make quiche, I usually include some fresh spinach and cottage cheese for its rich creaminess, with an undertone of nutty, fresh Parmesan and the bright yolk of eggs. My secret ingredient is nutmeg, which warms the whole thing up.
Ingredients
1 pre-made pie crust or homemade pastry crust
1 tablespoon olive oil
1 cup fresh spinach, chopped
1 cup cottage cheese
1/2 cup cheddar cheese, grated
3 large eggs
1/2 cup milk
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
1/4 cup onions, finely chopped
1 clove garlic, minced
Instructions
1. Preheat the oven to 375°F (190°C) and line one pie crust into a 9-inch pie pan, trimming the edges as needed.
2. In a skillet, heat the olive oil over medium heat, and sauté the onions, covered, until translucent. Add the garlic, and cook for a minute more.
3. Add the spinach to the skillet and sauté until wilted, then remove from the heat and let cool a little.
4. In a medium bowl, whisk eggs, milk, cottage cheese, cheddar cheese, salt, pepper and nutmeg to combine.
5. Beat the spinach mixture into the egg and cheese mixture and pour the filling into the pie pan with the prepared pastry.
6. Bake in a preheated oven for 35-40 minutes or until the quiche is set and the top is golden. Serve warm.
2. Mushroom and Cottage Cheese Quiche
This is my goto recipe when I want to make something hearty and cheesy with veggies. The creamy cottage cheese and earthy mushrooms blend together into a tasty and filling meal.
I prefer to use a mix of shiitake and cremini mushrooms, but any mushroom works here.
I also add a few diced onions and garlic. Everything gets mixed together and cooked in a single pan before being poured into the quiche crust.
Ingredients
1 pre-made pie crust
2 tablespoons olive oil
1 medium onion, finely chopped
2 cups mushrooms, sliced
1 teaspoon garlic, minced
4 large eggs
1 cup cottage cheese
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Instructions
1. Preheat the oven to 375°F (190°C). Put the pie crust into a pie pan or quiche pan and reserve.
2. Put olive oil in a frying pan over medium heat. After 3 or 4 minutes, add onion and cook until translucent; then add mushrooms and garlic. Cook until softened, about 4 to 5 minutes longer. Remove from heat and allow to cool slightly.
3. Whisk together the eggs, cottage cheese, milk, Parmesan cheese, parsley, salt, and pepper in a large bowl.
4. Stir the mushroom mixture into the egg mixture until well combined.
5. Pour the filling into the prepared pie crust, spreading evenly.
6. Bake for 35-40 minutes in the preheated oven, until the quiche is set and the top is golden brown. Cool slightly before slicing and serving.
3. Broccoli and Cottage Cheese Quiche
I love a dose of good nutrition balled up into these cute little florets and then a smothering of the lusciousness of cottage cheese and eggs. Add a little garlic and cheddar cheese, and you’ve got an all-in-one meal that can be enjoyed anytime of day or night.
Ingredients
1 prepared 9-inch pie crust
1 tablespoon olive oil
1 small onion, chopped
1 cup broccoli florets, chopped
4 large eggs
1 cup cottage cheese
1 cup shredded cheddar cheese
1/2 cup milk
Salt and pepper to taste
1/4 teaspoon nutmeg
Instructions
1. Place your pie crust in a 9-inch pie dish if it is not already done. Or prepare the pie crust recipe from this site and ensure your blue cheese crust is fully baked before moving on. Now place the baking dish in a 375°F (190°C) oven.
2. In a skillet over medium heat, heat oil and cook the chopped onion until translucent. Add the chopped broccoli and cook 3–4 minutes until slightly tender. Remove from heat.
3. In a large bowl whisk eggs, cottage cheese, shredded cheddar cheese, milk, salt, pepper and nutmeg to combine.
4. Spread the sautéed onion/broccoli mixture in an even layer over the bottom pie crust. Pour the egg/cheese mixture over the mixture.
5. Bake in the preheated oven for 35–40 minutes, until the top is golden and the centre has set. Let the quiche cool for 10 minutes and cut into slices. Serve and enjoy your Broccoli and Cottage Cheese Quiche.
4. Tomato and Basil Cottage Cheese Quiche
Quiche always makes me smile. I like tomatoes and basil with cottage cheese. It’s a great combination!
Ingredients
1 unbaked 9-inch pie crust
1 cup tomatoes, diced
1 cup cottage cheese
1 cup shredded mozzarella cheese
3 large eggs
1/4 cup milk
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the unbaked pie crust in a 9-inch pie pan.
3. In a bowl, whisk the eggs, cottage cheese, milk, salt and pepper together until combined.
4. Place the diced tomatoes in an even layer over the pastry. Sprinkle the chopped basil over the top.
5. Pour the egg and cottage cheese mixture over the tomatoes and basil. Top with shredded mozzarella cheese.
5. Ham and Cottage Cheese Quiche
Ham and cottage cheese can be a delicious way to complement a quiche for brunch. I like mine savoury.
My additives are a sprinkling of black pepper, some sautéed onions and eggs to make it complete.
Ingredients
1 ready-made pie crust
1 cup diced ham
1 cup cottage cheese
1 cup shredded cheddar cheese
4 large eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup chopped green onions (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Roll out the piecrust and fit it into a 9-inch pie plate. Trim any excess. Set it aside.
3. Whisk the eggs, milk, cottage cheese, salt, black pepper and garlic powder together in a large bowl until well combined.
4. Layer the diced ham evenly on the bottom of the pie, then cover with cheddar and green onions.
5. Pour the egg-and-cottage-cheese mixture evenly over the ham and cheese in the pie crust.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the centre is set. Allow it to cool for 10 minutes before slicing and serving.
6. Asparagus and Cottage Cheese Quiche
This enticing meal was born from my love of mixing fresh vegetables with luscious cheeses. In all honesty, I don’t believe that a vegetable and cheese meal could be any finer than this one.
I adore asparagus, creamy cottage cheese, coupled with beaten eggs, nutmeg and a flaky pastry crust. This quiche is perfect at any meal of the day and is simply a delight to eat.
Bon Appetit!
Ingredients
Asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 large eggs
1 cup cottage cheese
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 pre-made pie crust
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and cook the chopped onions until softened, about 5 minutes. Add the garlic and the asparagus pieces and cook for an additional 3-4 minutes. Remove from heat and set aside.
3. In a large bowl, whisk the eggs, cottage cheese and milk together until well combined. Stir in the shredded cheddar and Parmesan cheeses. Season with salt and pepper to taste.
4. Put the pie crust in the pie dish and then spread the sautéed asparagus evenly on the bottom. Pour on the egg and cheese mixture.
5. Bake in the preheated oven for 35-40 minutes, until the quiche is set and the top is golden brown. Cool slightly, then cut into wedges and serve.
7. Zucchini and Cottage Cheese Quiche
When I’m thinking about home cooking, a quiche filled with sliced zucchini and cottage cheese can be a very satisfying dish. To me, the combination of zucchini, eggs and cottage cheese can make the most pleasant texture.
A little bit of parmesan cheese and some fresh herbs such as dill or chives can enhance the flavor of the quiche. It is nicely served at any time of the day.
Ingredients
1 ready-made pie crust
1 medium zucchini, thinly sliced
1 cup cottage cheese
1/2 cup shredded cheddar cheese
3 large eggs
1/4 cup milk
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Roll out pie crust into a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat. Add the sliced zucchini and cook until tender, about 3-4 minutes. Season with salt, pepper, and garlic powder. Remove from heat.
3. Beat the eggs with the cottage cheese, milk and thyme in a large mixing bowl, then fold in the cheddar cheese.
4. Spread the zucchini in an even layer over the pie crust. Pour the egg and cheese mixture over the zucchini.
5. Bake in the preheated oven for 30-35 minutes, until the centre is set and the top is lightly golden.
6. Let the quiche cool for a few minutes, then serve warm or at room temperature.
8. Onion and Cottage Cheese Quiche
One of my favorite foods is cottage cheese with caramelized onions mixed in.
Something about the crunch of a buttery crust, with cheese and onion… Lush
Ingredients
1 ready-made pie crust
2 large onions, thinly sliced
1 tablespoon olive oil
3 large eggs
1 cup cottage cheese
1/2 cup milk
1/2 cup grated cheddar cheese
Salt and pepper to taste
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
1. Set the oven to 375°F (190°C). Fit crust into a 9-inch quiche or pie plate. Press the crust firmly into the sides and bottom on the rim. Set aside.
2. Put oil in skillet over medium-low flame, and put in onions. Cook, stirring often, until they’re soft and caramelized, about 15-20 minutes, then cool.
3. Whisk the eggs, cottage cheese, milk, salt, pepper, and dried thyme together in a bowl.
4. Spread the caramelized onions evenly on the pie base. Pour the egg-cream mixture on top of the pie, sprinkle top with grated cheddar cheese.
5. Bake in the preheated oven for 35-40 minutes, or until topping is golden brown and filling is set. Cool slightly and cut into wedges. Top with chopped parsley, if desired, and serve.
9. Red Pepper and Cottage Cheese Quiche
This delicious quiche, I vary it by adding fresh red peppers and cottage cheese, and as for the basic ingredients, I’m not without the core quiche ingredients: eggs, a little milk, a pinch of herbs.
I’ll eat it at any time of the day.
Ingredients
1 ready-made pie crust or homemade pastry crust
2 tablespoons olive oil
1 large red bell pepper, diced
1 small onion, finely chopped
3 eggs
1 cup cottage cheese
1/2 cup milk
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or mixed herbs
Instructions
1. Preheat the oven to 375°F (190°C), and arrange a rack in the middle. Fit your pie crust into a 9-inch pie dish. Set aside.
2. Place a skillet over the stove and turn the burner onto medium heat. Put the olive oil into the skillet and, using a silicone spatula, add the diced red bell pepper and chopped onion and cook until softened, about 5 to 7 minutes, and then allow to cool for a few minutes.
3. In a large bowl, beat the eggs, cottage cheese and milk. Add in the cheddar cheese, salt, black pepper and dried oregano.
4. Stir in the cooked red pepper and onion. Return to a gentle boil, then reduce to a simmer.
5. Cook until it thickens and pulls away from the pan (about 10 minutes).
6. Remove and let cool, then transfer to a food processor, or use an immersion blender. Blend until coarse and creamy puree.
5. Pour the entire mixture into the prepared pie crust, spreading it evenly.
6. Bake in the preheated oven for 35-40 minutes, until the quiche is set in the middle and the top is lightly golden. Serve, warm or cool, sliced or whole.
10. Bacon and Cottage Cheese Quiche
I’m so fond of the smoky bacon with the creamy cottage cheese that when I make this quiche I like to have a good handful of fresh young spinach – and a handful of sharp cheddar cheese too. A tiny pinch of nutmeg makes a huge difference.
What an indulgent meal at any time of day!
Ingredients
1 prepared pie crust (9-inch)
6 slices of bacon, chopped
1 cup cottage cheese
1 cup shredded cheddar cheese
4 large eggs
1/2 cup milk
1/4 cup chopped green onions
Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). Roll out a prepared pie crust into a 9-inch pie pan and trim off any excess; set aside.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Transfer to paper towels to drain and cool.
3. Beat eggs and milk together in a large mixing bowl until well combined. Stir in the cottage cheese, cheddar cheese, chopped green onions, cooked bacon and season with salt and pepper to taste.
4. Pour the filling mixture into the prepared pie crust, spreading it evenly. Layer some extra slices of bacon on top
5.Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set in the centre and nicely browned on the top.
6. Take out of the oven and let cool for a few minutes before slicing and serving with a sprinkle of Green onions. Bon appetit – Bacon and Cottage Cheese Quiche!
11. Kale and Cottage Cheese Quiche
There is something so wonderful about making a quiche with good fresh ingredients. Mine often has shredded kale, cottage cheese (the creamier the better) and a sprinkling of nutmeg.
I obviously add eggs and a dash of milk to make it richer, and I love the way the pastry crust adds its crunch to the whole dish.
Ingredients
1 ready-made pie crust
1 tablespoon olive oil
1 small onion, finely chopped
2 cups kale, chopped and tough stems removed
4 large eggs
1 cup cottage cheese
1/2 cup milk
1 cup grated cheese (such as cheddar or Gruyère)
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
Instructions
1. Preheat oven to 375°F (190°C). Fit the pie crust into a quiche or pie pan, and blind bake it according to the package instructions or until golden.
2. In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the chopped kale and cook until wilted about 3-4 minutes more.
3. Put the eggs, cottage cheese and milk in a large bowl, and whisk together. Add the grated cheese, the sautéed kale and onion mixture, and season with salt, pepper and nutmeg, if using.
4. Pour the filling into the prepared crust, ensuring the ingredients are evenly distributed.
5. Place in the oven at 375 degrees Fahrenheit for 35-40 minutes or until the quiche in the middle is set and the top is slightly browned.
6. Let it cool for a few minutes and cut into small pieces to serve warm or at room temperature.
12. Artichoke and Cottage Cheese Quiche
For an excellent quiche, I mix artichoke and cottage cheese. (Sometimes I add fresh spinach, chopped onion, garlic) and throw some eggs in the mix.
The eggs are there to glue everything together.
Ingredients
- 1 pre-made pie crust
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cottage cheese
- 1 cup grated cheddar cheese
- 3 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
1. Preheat an oven to 375°F (190°C). Line a pie dish with a pie crust. Allow the prepared pie crust to rest while you make the filling.
2. In a large bowl, beat together the eggs, milk, salt, pepper and garlic powder until frothy.
3. Stir in the cottage cheese, cheddar cheese, and Parmesan cheese.
4. Gently fold in the chopped artichoke hearts.
5. Pour the mixture into the prepared pie crust.
6. Bake in the preheated oven for 40-45 minutes, or until quiche is set and golden on top. Cool slightly before serving.
13. Sausage and Cottage Cheese Quiche
When I think of the perfect brunch dish, usually a quiche springs to mind. With lots of flavors – sausage, cottage cheeses, fresh spinach, eggs and fresh garlic, it is a savory, flavorful comfort food that’s as satisfying as a cup of hot tea with a crumb cake.
It’s a classic brunch, and a classic comfort meal in my book.
Ingredients
1 unbaked 9-inch pie crust
1/2 pound sausage, cooked and crumbled or sliced
1 cup cottage cheese
1 cup shredded cheddar cheese
3 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Put your unbaked crust into a regular 9-inch pie pan and crimp the edge.
3. In a bowl, whisk the eggs, milk, salt, pepper, garlic powder and onion powder until combined.
4. Spread the cooked sausage, cottage cheese and shredded cheddar cheese over the bottom and side of the pie crust.
5. Pour the egg mixture over the layered ingredients, ensuring they are well covered, add some sausage slices to the top.
6. Bake quiche 35 to 40 minutes, or until center is set and top is golden brown. Allow to cool a bit before serving. Garnish with parsley if desired.
14. Sweet Potato and Cottage Cheese Quiche
For me, this sweet potato and cottage cheese quiche is a very comforting, very appealing flavor. I like the creaminess of the cottage cheese.
I like the sweetness of the roasted sweet potatoes. I love the green from the fresh spinach.
Because everything has a bit of a health food vibe added to it, mine is very rich and satisfying. And I think the nutmeg adds a warmth to it too.
This is a good brunch, or a good dinner to curl up and watch old movies kind of dinner.
Ingredients
Sweet potatoes, peeled and thinly sliced
Olive oil
Eggs
Cottage cheese
Milk
Salt
Black pepper
Nutmeg
Baby spinach, chopped
Onion, finely chopped
Garlic, minced
Parmesan cheese, grated
Pre-made pie crust
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a pie dish.
2. Cover the bottom of the pie plate with sliced sweet potato that has been tossed in olive oil and overlap each another.
3. Beat the eggs, cottage cheese, milk, salt, pepper and a pinch of nutmeg in a bowl until smooth.
4. sauté onions and garlic in a pan until soft, then add spinach and cook until wilted.
5. Layer the spinach mixture over the sweet potatoes, then pour the egg mixture over. Sprinkle with Parmesan cheese, and some sweet potato slices.
6. Bake for 35 to 40 minutes, or until the quiche is set and lightly browned on top. Let cool slightly before serving.
15. Leek and Cottage Cheese Quiche
I love the feel of a home-made quiche. One of my favorites is cottage cheese, and leeks, soft and tender.
Flaky pastry and good eggs – what could be better! I’m always of the opinion that nutmeg and black pepper take this dish to a higher plane altogether.
Ingredients
- 1 sheet of shortcrust pastry
- 1 tablespoon olive oil
- 2 medium leeks, trimmed and sliced
- 3 large eggs
- 200g cottage cheese
- 100ml milk
- 100g grated cheddar cheese
- Salt and pepper to taste
- Nutritional yeast (optional, for topping)
Instructions
1. Preheat your oven to 200°C (390°F).
2. Line quiche tin with shortcrust pastry, prick the bottom with the fork, bake blind for 10 min.
3. Add sliced leeks to olive oil, heated in a pan on top of the stove over medium heat. Cook until soft, about 5-7 minutes. Remove from heat and allow to cool slightly.
4. In a bowl, beat the eggs, cottage cheese and milk. Fold in the cooked leeks and one-third of the grated cheddar. Season with salt and pepper.
5. Pour the mix into the pastry case, and sprinkle the remaining cheddar on top. Scatter over the nutritional yeast, if using.
6. Bake for 25-30 minutes or until set and golden on top. Slide on to a wire rack to cool slightly before serving.
16. Chicken and Cottage Cheese Quiche
Yay! It’s quiche – I love quiche!
This one, in particular, is very popular. It’s chicken quiche, and it’s made with creamy cottage cheese, which makes it filling and light at the same time.
It makes the house feel and smell warm and cozy when I make it.
Ingredients
1 pre-made pie crust
1 1/2 cups cooked chicken, shredded
1 cup cottage cheese
1/2 cup milk
1/2 cup shredded cheddar cheese
3 large eggs
1/4 cup diced onions
1/4 cup diced bell peppers
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried thyme
Instructions
1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish.
2. Toss into a medium pan with some olive oil, and sauté on medium heat until softened: the onions and bell peppers.
3. In a bowl, beat the eggs, milk, cottage cheese, salt, pepper and thyme together.
4. Spread the shredded chicken and sautéed vegetables evenly over the pie crust.
5. Pour the egg mixture over the chicken and veggies. Sprinkle the top with cheddar cheese.
6. Bake in the oven for 35-40 minutes, until the quiche is set and the top is golden brown. Serve warm or at room temperature.
17. Caramelized Onion and Cottage Cheese Quiche
Caramelised onions with cottage cheese makes a really great quiche. I like the sweetness of the onions with the creaminess of the cheese.
I usually add fresh thyme, nutmeg and flaky pastry to the mix. It’s a brunch or supper dish that I can enjoy time and time again.
Ingredients
1 ready-made pie crust
2 large onions, thinly sliced
2 tablespoons olive oil
1 cup cottage cheese
1/2 cup heavy cream
3 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Fresh thyme leaves (optional, for garnish)
Instructions
- preheat the oven to 375°F (190°C). Slide the pie crust into a quiche dish (or use my DIY pastry cups) and bake for 12 minutes until the crust is firm and golden brown.
2. Preheat an olive oil-coated frying pan over medium heat. Add sliced onions and roast, stirring occasionally, until brown and caramelised, around 15–20 minutes. Let cool slightly.
3. In a mixing bowl, whisk together the cottage cheese, heavy cream, eggs, Parmesan cheese, salt, pepper and nutmeg until well combined.
4: Now spread the caramelized onions all over the ready pie crust. Pour the cottage cheese filling right on top of the onions.
5. Bake the quiche in the pre-heated oven for 35–40 minutes or until the filling is set and the top is golden brown. Cool for a few minutes before serving.
6. Garnish with fresh thyme leaves, if you like, and serve warm or at room temperature.
