I made a No Crust Quiche With Cottage Cheese that’s insanely creamy and protein-packed, and honestly it might be the best thing to rescue your rushed breakfasts or lazy dinners.

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I adore this crustless quiche because it’s stupidly creamy and honest. I can’t get over the way full fat cottage cheese blends with grated Gruyere, making each bite salty and soft.

I eat it for breakfast, lunch, dinner, snacks, yeah, all of it. And I like that it’s a No Crust Quiche With Cottage Cheese that actually feels like a real meal, not rabbit food.

I’m obsessed with the protein hit, so it lands on my Protein Quiche Recipes list every week. Simple, rich, satisfying.

No fuss. Just cheese and serious flavor that sticks and makes leftovers worth waking for.

Ingredients

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Eggs: Basically the structure and richness, it makes the quiche set up firm.
Cottage cheese: Adds creaminess and protein, plus little curds for texture.
Whole milk: Makes it silkier and softer, it keeps things from drying.
Gruyere or Swiss: Nutty meltiness, gooey pockets you’ll want in every bite.
Bacon: Crunch and smoky salt, the reason people smile mid-bite.
Onion: Sweet bite when cooked, sharpness that cuts through the cream.
Parsley or chives: Fresh herb lift, it brightens and keeps it lively.
Salt: Brings out everything else, don’t skip or it’ll taste flat.
Black pepper: Mild heat and a little kick on the finish.
Nutmeg: Tiny warm note, it makes the custard feel cozy.

Ingredient Quantities

6 large eggs

1 1/2 cups full fat cottage cheese

1/2 cup whole milk or half and half

1 cup grated Gruyere or Swiss cheese (about 4 ounces)

6 slices bacon, cooked and crumbled

1/2 cup finely chopped onion (yellow or sweet)

1/4 cup chopped fresh parsley or chives (optional)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

a pinch of ground nutmeg

How to Make this

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1. Preheat oven to 350°F and grease a 9 inch pie dish or quiche pan with butter or nonstick spray.

2. Cook the bacon until crisp in a skillet, drain on paper towels, then crumble. Reserve a little bacon fat to sauté the onion if you want extra flavor.

3. In the same skillet over medium heat cook the chopped onion in a tablespoon of bacon fat or butter until soft and translucent, about 4 to 5 minutes. Let cool a bit.

4. In a blender or food processor pulse the cottage cheese with the milk or half and half until mostly smooth but still a bit textured, or mash well with a fork if you dont have a blender. This gives a creamier custard while keeping protein.

5. Crack the eggs into a large bowl and whisk until uniform. Stir in the blended cottage cheese mixture, grated Gruyere or Swiss, crumbled bacon, sautéed onion, chopped parsley or chives, salt, pepper and a pinch of nutmeg. Mix until combined but dont overwhisk.

6. Pour the mixture into the prepared pie dish and smooth the top. If you want a really tidy edge, run a spatula around the rim to remove any spills.

7. Bake on the center rack for 35 to 45 minutes until the quiche is set in the center and lightly golden on top. A toothpick or knife inserted near the center should come out mostly clean with a few moist crumbs.

8. If the edges brown too fast cover loosely with foil for the last 10 to 15 minutes of baking.

9. Let the quiche rest 10 to 15 minutes before slicing so it finishes setting and cuts cleaner.

10. Serve warm or at room temperature with extra chopped chives or parsley on top. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a low oven or toaster oven.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9 inch pie dish or quiche pan, greased
3. Large skillet for cooking bacon and sautéing onion
4. Blender or food processor, or a fork for mashing cottage cheese
5. Large mixing bowl and a whisk (or fork)
6. Cheese grater for the Gruyere or Swiss
7. Cutting board and chef knife for onion and herbs
8. Spatula to smooth the top and run around the rim
9. Paper towels and an oven mitt, plus a toothpick to test doneness

FAQ

Q: Can I make this ahead and reheat it later?

A: Yep. Bake it, cool to room temp, cover and refrigerate for up to 3 days. To reheat, warm slices in a 350°F oven for 10 to 15 minutes until heated through. Microwaving works too but the texture might get a bit rubbery.

Q: Can I freeze the quiche?

A: You can. Cool completely, wrap tightly in foil or plastic, and freeze up to 2 months. Thaw overnight in the fridge then reheat in a 350°F oven about 20 to 30 minutes until hot. The texture changes a little after freezing, but it still tastes good.

Q: What can I use instead of cottage cheese or Gruyere?

A: For cottage cheese try ricotta or blended cottage cheese for a smoother custard. Swap Gruyere for Swiss, cheddar, or a mild mozzarella. If you change cheeses, expect a small flavor and texture shift but it will still work.

Q: My quiche was watery, what went wrong?

A: Common causes are watery cottage cheese or undercooked eggs. Use full fat cottage cheese and drain if it seems extra wet. Also don't overbeat the eggs; a gentle mix helps the custard set properly. Bake until the center is just set and not liquidy.

Q: Can I make this vegetarian?

A: Yes. Skip the bacon and add sautéed mushrooms, spinach, or roasted peppers for savory flavor. You might want to add a little extra salt or smoked paprika to replace the bacon's punch.

Q: How do I know when it's done baking?

A: The edges should be set and lightly golden, and the center should wobble a little but not be runny. A knife inserted near the center should come out mostly clean. It will continue to set as it cools, so don't overbake.

Crustless Cottage Cheese Quiche Lorraine Recipe Substitutions and Variations

Gruyere or Swiss cheese: try cheddar or Monterey Jack for a sharper, meltier result; or use smoked Gouda for a little smoky flavor, but cut salt elsewhere if you pick a salty cheese.
Bacon: swap with diced ham or pancetta for the same cured meaty vibe; for a vegetarian option use sautéed mushrooms and a touch of liquid smoke, it still feels savory.
Full fat cottage cheese: you can use ricotta for a silkier texture or Greek yogurt (strain it first) to keep it tangy and lower in curds, just beware it may be slightly looser.
Whole milk or half and half: use heavy cream for a richer custard, or skim milk for fewer calories but the quiche will be less creamy, you might need a minute more in the oven.

Pro Tips

1) Blend but don’t overdo it. Pulse the cottage cheese with the milk until mostly smooth, but leave a little texture so it doesnt turn into baby food. If you want it extra silky, push the blended mix through a fine sieve or let it sit in a strainer a few minutes to lose excess liquid.

2) Let everything come to room temp. Take the eggs and milk out of the fridge 20 to 30 minutes before mixing so the custard sets evenly and you wont get a dense, rubbery center. Cold ingredients make the bake uneven.

3) Save some bacon fat and brown the onions good. Cook the onions till theyre really soft and just starting to caramelize in a tablespoon of bacon fat or butter for way more depth. Also crumble the bacon right before folding in so it keeps a little texture and doesnt go soggy.

4) Don’t rush the rest and reheating. Let the quiche cool 10 to 15 minutes before slicing so it finishes setting, otherwise it’ll be runny. For leftovers, reheat gently at low oven temp or in a toaster oven so the top doesnt overbake and get rubbery.

Crustless Cottage Cheese Quiche Lorraine Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a No Crust Quiche With Cottage Cheese that's insanely creamy and protein-packed, and honestly it might be the best thing to rescue your rushed breakfasts or lazy dinners.

Servings

servings

Calories

363

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9 inch pie dish or quiche pan, greased
3. Large skillet for cooking bacon and sautéing onion
4. Blender or food processor, or a fork for mashing cottage cheese
5. Large mixing bowl and a whisk (or fork)
6. Cheese grater for the Gruyere or Swiss
7. Cutting board and chef knife for onion and herbs
8. Spatula to smooth the top and run around the rim
9. Paper towels and an oven mitt, plus a toothpick to test doneness

Ingredients

6 large eggs
1 1/2 cups full fat cottage cheese
1/2 cup whole milk or half and half
1 cup grated Gruyere or Swiss cheese (about 4 ounces)
6 slices bacon, cooked and crumbled
1/2 cup finely chopped onion (yellow or sweet)
1/4 cup chopped fresh parsley or chives (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
a pinch of ground nutmeg

Directions

Preheat oven to 350°F and grease a 9 inch pie dish or quiche pan with butter or nonstick spray.
Cook the bacon until crisp in a skillet, drain on paper towels, then crumble. Reserve a little bacon fat to sauté the onion if you want extra flavor.
In the same skillet over medium heat cook the chopped onion in a tablespoon of bacon fat or butter until soft and translucent, about 4 to 5 minutes. Let cool a bit.
In a blender or food processor pulse the cottage cheese with the milk or half and half until mostly smooth but still a bit textured, or mash well with a fork if you dont have a blender. This gives a creamier custard while keeping protein.
Crack the eggs into a large bowl and whisk until uniform. Stir in the blended cottage cheese mixture, grated Gruyere or Swiss, crumbled bacon, sautéed onion, chopped parsley or chives, salt, pepper and a pinch of nutmeg. Mix until combined but dont overwhisk.
Pour the mixture into the prepared pie dish and smooth the top. If you want a really tidy edge, run a spatula around the rim to remove any spills.
Bake on the center rack for 35 to 45 minutes until the quiche is set in the center and lightly golden on top. A toothpick or knife inserted near the center should come out mostly clean with a few moist crumbs.
If the edges brown too fast cover loosely with foil for the last 10 to 15 minutes of baking.
Let the quiche rest 10 to 15 minutes before slicing so it finishes setting and cuts cleaner.
Serve warm or at room temperature with extra chopped chives or parsley on top. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a low oven or toaster oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.