Cottage Cheese Quiche



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This easy cottage cheese quiche is creamy, cheesy and packed with tons of flavor. It’s the perfect high-protein option for breakfast, brunch, lunch or dinner.

Let me introduce you to your new favorite egg dish…cottage cheese quiche!

It’s SO creamy and cheesy and has such a light and fluffy texture that I can’t get enough of. Plus, the flavor combo of bacon, cheddar cheese and scallions is truly addicting. My mouth is watering just thinking about it.

This is such a simple recipe to meal prep for breakfast, but it would also be the star of the show at any special brunch gathering like Easter or Mother’s Day. Either way, you have to make this quiche ASAP, I guarantee it’ll be a hit!

Cottage cheese quiche in a pan.

Why You’ll Love This Quiche

  • Protein-packed – Between the eggs, bacon and cottage cheese this quiche is packed with protein!
  • Versatile – Perfect for breakfast, brunch or even dinner, this quiche is a versatile option that can be served any time of day.
  • Easy to make – With a simple ingredient list and straightforward instructions, this quiche is super easy to make. Plus, if you use a store-bought pie crust it comes together even quicker!
  • Meal prep – This quiche stores well and can be be prepped ahead of time or made as part of your weekly meal prep for the week.
Ingredients measured out to make a Cottage Cheese Quiche: frozen pie crust, cottage cheese, milk, eggs, scallions, pepper, sea salt, cheddar cheese and bacon.

Cottage Cheese Quiche Ingredients Needed

  • frozen 9-inch pie crust – provides a convenient and time-saving base for your quiche. I used Wholly Wholesome pie crust, which is my fave, but you can use any kind you like. Whatever pie crust you use, I recommend blind baking it according to package instructions before adding your filling to ensure the crust gets cooked fully through on the bottom.
  • eggs – can’t have a quiche without eggs! This is what gives the quiche structure, richness and plenty of protein.
  • cottage cheese – adds a delicious creaminess and makes the texture really fluffy. Plus, it adds a good amount of protein. ¾ cup whole milk cottage cheese has 21 grams of protein in it! I recommend using full-fat cottage cheese for the best results, but low-fat cottage cheese will also work. I personally love whole milk Good Culture cottage cheese.
  • milk – helps to create a smooth and custard-like consistency in the filling. You can use regular milk or a dairy-free milk like unsweetened almond milk.
  • bacon – we’re adding 3 slices of cooked bacon chopped up in this quiche, which adds more protein and a smoky, salty flavor to the quiche. Feel free to use ham instead or turkey bacon for a lighter option. The bacon can be cooked up to 2 days in advance to save time on the day you’re making the quiche.
  • scallions – also known as green onions provide a mild, oniony crunch that complements the creamy texture of the quiche. If you don’t have scallions you can use a white or yellow onion instead.
  • cheddar cheese – melts into the quiche, adding cheesy goodness and a sharp, tangy flavor. I recommend using sharp cheddar cheese for the boldest flavor, but any variety of cheddar will work just fine. You could also use another cheese like mozzarella, monterey jack cheese or pepper jack cheese for a hint of spice.
  • sea salt and pepper – brings all the flavors together.

How to Make Cottage Cheese Quiche

Once your bacon is cooked this quiche requires only 10 minutes of prep time, especially if you’re using a store-bought crust. Here’s how to make this quiche:

Step 1 – If desired, blind bake the pie crust as directed on the package. Then preheat your oven to 350°F.

Side by side photos of pie crust in a pan, before and after being baked.

Step 2 – Whisk together the eggs, cottage cheese, milk, salt and pepper in a medium mixing bowl.

Side by side photos of eggs, cottage cheese and spices in a bowl getting whisked together.

Step 3 – Add the chopped bacon, scallions and shredded cheese to the egg mixture. Stir to combine.

Side by side photos of bacon, scallions and cheese being mixed into the egg mixture for quiche.

Step 4 – Pour the mixture into the prepared pie crust and bake for 40-45 minutes until the edges are golden and the center is set. It’s okay if the middle still has a little jiggle to it because as the quiche cools it will set more. Let the quiche cool for 10-15 minutes before slicing and serving. Enjoy!

Side by side photos of a Cottage Cheese Quiche, before and after being baked.

Recipe Tips!

  • Use a store-bought crust: To save time I definitely recommend grabbing a store-bought pie crust. This is such a time saver when making homemade quiche!
  • Watch crust: If you blind bake your crust you might want to keep an eye on the edges of the quiche as it nears the end of cooking because they could easily burn. If the edges start to get too dark you can cover them with a pie shield or tin foil.
  • Don’t over-bake: Keep a close eye on your quiche as it bakes and remove it from the oven when the edges are set but the center still has a slight jiggle. This residual heat will continue to cook the center of the quiche without overcooking the edges, resulting in a perfectly cooked quiche that is not dry or overdone.
  • Shred your own cheese: I recommend buying a block of cheese and shredding it yourself as the pre-shredded cheeses typically contain preservatives like potato starch, natamycin and/or cellulose to prevent the shreds from clumping together in the bag. 
Cottage cheese quiche in a pan with a metal spatula.

Dietary Substitutions

A slice of cottage cheese quiche on a plate.

Serving Suggestions

Serving this quiche with your brunch spread? Here are some pairing suggestions:

Cottage cheese quiche in a circular pan.

How to Store Cottage Cheese Quiche

This quiche stores well, making it perfect for meal prep. you could even freeze it for longer storage! Here’s how:

  • In the fridge: After cooling, cover the quiche and store in the fridge for up to 5 days.
  • In the freezer: Wrap individual slices in plastic wrap or aluminum foil then store in an airtight container or cover the full quiche and freeze for up to 3 months. Thaw it in the fridge before reheating.
  • Reheating: Warm up in the toaster oven, air fryer or regular oven at 350°F.

More Egg Recipes

Be sure to check out all of the cottage cheese recipes as well as the full collection of breakfast recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 2 votes

Cottage Cheese Quiche

This easy cottage cheese quiche is creamy, cheesy and packed with tons of flavor. It's the perfect high-protein option for breakfast, brunch, lunch or dinner.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6


  • 1 frozen 9-inch pie crust, I used Wholly Wholesome
  • 4 large eggs
  • ¾ cup cottage cheese, I used full-fat Good Culture
  • ¼ cup milk
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 slices cooked bacon, chopped
  • 2 scallions, chopped
  • 1 cup shredded cheddar cheese


  • Blind bake pie crust according to package instructions then preheat oven to 350°F.
    Pie crust in a pan used for a cottage cheese quiche.
  • Add eggs, cottage cheese, milk, salt and pepper to a medium mixing bowl and whisk until smooth and combined.
    Egg, flour, milk, and spices in a large mixing bowl.
  • Add chopped and cooled bacon, scallions and cheddar cheese to the egg mixture and stir to combine.
    Cheese, egg, bacon, and green onion in a large mixing bowl.
  • Pour egg mixture into the prepared pie crust.
    Cottage cheese quiche in a pan before being baked.
  • Bake uncovered until set and golden brown around edges, about 40-45 minutes. It’s okay if the middle is still a little jiggly, the quiche will still set as it rests.
    Cottage cheese quiche in a pan after being baked.
  • Let the quiche rest at room temperature for 10-15 minutes, then cut into 6 slices and serve.


Serving: 1slice | Calories: 330kcal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 151mg | Sodium: 557mg | Potassium: 129mg | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: Cottage Cheese Quiche
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    Such a yummy, filling breakfast! Lots of protein and it tasted so good all week. Lots of egg meal prep loses its appeal by the end of the week, but this was good every morning I had it. Definitely earned a permanent spot in my breakfast rotation!

    1. YAY! I am excited to hear that you are loving this quiche and it turned out amazing for you, Emily. Thank you for taking the time to share your review + star rating, I really appreciate it!

  2. 5 stars
    This quiche recipe is so good! I’ve never made it with cottage cheese so was a little hesitant to try. It’s delicious! I only have low fat cottage cheese, not full fat and it still tastes good. Thank you for delicious and healthy recipes!

    1. YUM! I am so glad you gave this recipe a try and it turned out great for you, Keli! Thank you for sharing your review & star rating, I really appreciate it!