Cottage Cheese Quiche with Sausage and Vegetables

This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.

This post was originally published June 27, 2009. It has been updated with new photos and more content.

I love a good quiche. You can dress it up to make it fancy or keep it simple for a family-friendly meal. I have made a variety of different fillings as I am on the hunt to creating a light yet creamy quiche.

And I found the secret ingredient to do just this: cottage cheese.

This protein rich cottage cheese recipe I am sharing today is creamy on the inside. I made it a crustless quiche, as I prefer to keep my carb count low, but you can easily use this filling with any quiche crust.

Ingredients you need

• Cottage cheese: I used low fat cottage cheese, but you can use any variety. Curd size doesn’t matter either, as it will all get blended until smooth.
• Vegetables: You can use any kind of vegetables you want for this quiche. I chose broccoli, mushrooms and bell peppers. Other vegetables you can use include asparagus, tomatoes, zucchini, spinach or kale.
• Eggs: You can’t have a quiche without eggs! I use large eggs in this recipe.
• Cheese: I used a cheddar variety pack, but you can also use gruyere, fontina or swiss.
• Meat: For more protein, I added some already cooked turkey breakfast sausage. You can also add ham, Canadian bacon, regular bacon or kielbasa. You can also skip the meat and add extra veggies instead.
• Herbs: I mixed in some chives. You can also use green onions, basil, parsley or cilantro, if you prefer.
• Pantry staples: Oil for sautéing vegetables (I used extra virgin olive oil), salt and pepper.

Step by step directions

1. Cook the veggies. Sauté broccoli, sliced mushrooms, and bell pepper in olive oil. Cook until vegetables have softened then remove from heat to cool.
2. Blend the eggs. In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
3. Assemble the quiche. Pour egg mixture into a lightly greased 9-inch ceramic pie dish.
4. Add the extras. Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
5. Bake. Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean. Let rest for 15 minutes to allow the quiche to set before slicing.

Expert tips and recipe FAQs

This makes a thick quiche, about 2-inches thick. So make sure you use a deep dish pie plate or even a cast iron skillet. You can also bake this into cupcake tins, for individual servings.

I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies a traditional quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later!

You can make any variety of combinations with the egg-cottage cheese filling. Go Italian with some spinach, basil, tomatoes parmesan and mozzarella. Go with an American classic like ham, onions, bell peppers and swiss cheese.

I’m getting hungry just thinking about it!

If you like this recipe try these other crustless quiche recipes:

• Heirloom tomato crustless quiche
• Persian Herb Quiche | Kookoo Sabzi (Kuku Sabzi)
• Portobello and Asparagus Keto Quiche
• Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives )

And if you want a quiche crust with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.

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Cottage Cheese Quiche with Sausage and Vegetables

Laura Bashar | Family Spice

This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Additional Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 279 kcal

Ingredients

  

1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 cup broccoli chopped florets
• ½ cup mushrooms chopped
• ¼ cup red bell pepper chopped
• 9 eggs extra-large
• 1 ½ cups cottage cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper ground
• 1 ½ cup cheddar cheese shredded
• 1 ¼ cup breakfast sausage cooked and chopped
• 2 tablespoon green onions chopped

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350ºF and adjust rack to upper-middle position.
• Spray 9-inch ceramic pie dish with cooking spray, set aside.
• In an large non-stick skillet, over medium-high heat add olive oil, broccoli, sliced mushrooms, and bell pepper. Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.
• In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
• Pour egg mixture into prepared pie dish.
• Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
• Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
• Let rest for 15 minutes to allow the quiche to set before slicing.
  

Notes

Cooking Tips: You can use any kind of vegetables you want for this quiche. I chose broccoli, mushrooms and bell peppers. Other vegetables you can use include asparagus, tomatoes, zucchini, spinach or kale.

This is a crustless quiche recipe. If you want a quiche crust to use with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.

TO STORE: Store any leftover quiche in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1sliceCalories: 279kcalCarbohydrates: 4gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 226mgSodium: 537mgPotassium: 244mgFiber: 0.5gSugar: 2gVitamin A: 779IUVitamin C: 16mgCalcium: 219mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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